I love this recipe for its simplicity of using just a few ingredients from your pantry, and for its mildly spicy flavor. For this soup, you can put away your juicer, food processor or other fancy equipment; all you need is your blender.
Garnish it with whatever you prefer or have on hand. I like to use green onions, avocados and cherry tomatoes. It serves 2 to 3 (in my family 2 adults and 1 toddler).
Thai Curry Soup
3 cups Thai coconut water
3 cloves garlic, peeled
One 2-inch piece ginger, peeled
1/4 cup fresh lemon juice
1/4 cup olive oil
1/4 cup Nama Shoyu
1 tablespoon curry powder
In your high speed blender, combine all ingredients and blend until smooth. Pour into serving bowls and remove foam from the top. Garnish with one or more of the following.
Garnishes
Chopped avocados
Minced chives
Sliced cherry tomatoes
Chopped red bell peppers
Original recipe was created by Chef Matt Amsden and it's found in his recipe book, RAWvolution, Gourmet Living Cuisine. He also owns my favorite raw cafe, Euphoria Loves RAWvolution, in Santa Monica, California.
Tip: Make sure you add the garlic last. This will ensure that it's not over-processed, which causes the garlic to be bitter and hot.
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