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
1½ cups thinly sliced baby bok choy
1 cup julienned carrots
1 cup diced tomatoes
2 tablespoons chopped coriander
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.