Thai Flavours


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SOUP

4 cups unsweetened dessicated coconut

4½ cups hot water

¼ cup lime juice

¼ cup lemon juice

¼ cup chopped lemongrass

2 tablespoons (raw) honey

¼ fresh Thai chile pepper, seeded if you wish

1½ teaspoons sea salt

1 teaspoon grated galangal or ginger

4 kaffir lime leaves

TOPPINGS

1½ cups thinly sliced baby bok choy

1 cup julienned carrots

1 cup diced tomatoes

2 tablespoons chopped coriander

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Begin by processing the coconut until finely ground. Then add the hot water and blend for less than a minute longer. Finally, strain the coconut mixture through a nut milk bag. The result is coconut milk.

Next, place the coconut milk in a blender along with all of the soup ingredients. Blend well, adjust the ingredients to suit your palate, and pour the soup into a bowl through a fine mesh strainer.

Add the remaining ingredients to the bowl and dehydrate for 1 hour at 145F (63C), then lower to 110F (43C) for another hour or until warm to your liking.

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