It can be hard to find organic young coconuts sometimes, and frankly, I wanted something faster that I didn't have to chisel apart! This spicy Thai style soup is made from dried shredded coconut, and blended up in a jiffy! I poured it over (not raw) rice vermicelli noodles, but this could easily be put over kelp noodles or zucchini noodles.
For the Broth:
1 c. organic dried coconut
2 c. water
1 T red miso AND/OR 1 T. red curry paste
1 fresh thai chile (use all or part of this, depending on how
spicy you like it)
small chunk of ginger, peeled
juice of 1-2 limes
1 t. lemongrass powder (if you have it)
1 t. red chile
flakes
2 t. shoyu or liquid aminos
For noodle bowl:
Noodles (enough for 2) - kelp, spiralized zucchini or other veggies, or non-raw rice vermicelli
1-2 carrots - shredded with a peeler or spiralizer, or just cut into julienne
10 mushrooms, cleaned and
sliced
1 small bunch of cilantro - chopped
1 c. chopped tomatoes
To make Broth:
Add coconut and water to a high-speed blender, and BLEND until it starts to get warm
Add rest of ingredients to your coconut milk, blend again until it warms up (not too hot!)
For Noodle Bowl:
In 2 bowls, evenly divide noodles, mushrooms, carrot, cilantro.
Pour warm broth over noddle/veggie mixture, then top each bowl with 1/2 c. of diced tomatoes. ENJOY!
