Thai Bliss Curry Soup

Serves 2 to 3 people / 30 minutes prep / raw / vegan / gluten-free

• 4 cups coconut water (2 fresh Thai coconuts)

• ½ cup coconut cream

• 2 cloves garlic, peeled

• One 4-inch piece ginger, peeled and grated

• 1 orange, juiced

• 1⁄4 cup fresh lime juice

• 1⁄4 cup olive oil

• 3 tablespoons coconut oil

• 1⁄4 cup nama shoyu (organic soy sauce)

• 2 tablespoons curry powder

• 1 teaspoon chili paste (optional, to taste)

• 3 sprigs of cilantro, leaves

• ½ handful basil leaves

• 3 stalks lemongrass, bruised

• ½ piece galangal root, sliced in rounds

Directions:

1. In a high-speed blender, combine ingredients (except lemongrass and galangal root) and blend until frothy and smooth.

2. Season to taste using more lime juice, curry powder, nama shoyu, basil and cilantro, as desired.

3. Pour into a large pot.

4. Add lemongrass, galangal root, kaffir lime leaves, basil leaves, and a few squeezed limes.

5. To bring out the flavor of the lemongrass, the pungent galangal root, and fragrance of the basil, allow the ingredients to muddle for a few hours or overnight.

6. You can warm the soup gently to bring out the aroma and deepen the essence.

CHEF’S NOTE: Warming soup is used in raw vegan un-cooking, just bring it to a warm temperature to preserve enzymes & nutrients.

Serve cold or warm, either way is delicious.

*Avocado is particularly delicious and can also be blended into the soup.

GARNISHES:

avocado

chives

basil leaves

cilantro

soy marinated shiitake

kaffir lime leaves