Thai Style Coconut Soup {Raw}

Thai Style Coconut Soup {Raw}

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This raw soup is one of my favourites to eat. This is the kind of soup that can be served to friends at a dinner party, as it tastes and looks totally gourmet. It is light and fresh and simply delicious!

Whenever I think of coconuts I think of tropical island paradise. Then I think about how difficult opening a coconut can be when you haven’t had much practice. I’m very lucky to actually be living in the tropics (though Jakarta would be difficult to call paradise!), so young coconuts are readily sold and are not expensive to buy. Outside of Asia, check your Asian grocer for young coconuts to buy inexpensively.

Overcoming the fear of opening a coconut did take some time, and it was only after watching some Youtube videos of the process being done that I felt confident giving it a go- and actually, it is not so tricky once you know the technique. It is just a matter of hitting the end in the right place a few times, and the little “cap” opens up and the coconut water and soft, coconut flesh are available to use for soups like this one.

Young Coconut

I’ve called this Thai coconut soup, though really all these ingredients and flavours are also found in some Indonesian dishes. Therefore, it is super-easy for me to source these ingredients, but for those readers living outside Asia, I’d recommend finding them from an Asian grocer.

The combination of lemon, lime, coconut and chilli make this flavourful soup completely worth the effort to prepare.

Thai Coconut Soup

Ingredients

1 young coconut, opened and the water and flesh removed to use for the soup
1/4 cup lime juice (3-4 limes)
1/4 cup lemon juice (1-2 lemons)
1/4 cup lemongrass, chopped finely (about 6 sticks)
2 tablespoons honey (or other sweetener)
1 large, red chilli pepper, deseeded
Pinch sea salt
1 small piece ginger, peeled and grated
4 kaffir lime leaves
1 bunch bok choi, thinly sliced
1 carrot, peeled into strips or julienned
3 tomatoes, diced
2 tablespoons coriander or lemon basil, chopped

Preparation

  • In the blender, add the coconut water and coconut flesh, lime juice, lemon juice, lemongrass, honey, chilli pepper, sea salt, ginger, kaffir lime leaves and blend well.
  • Taste the broth and add any ingredients you feel are needed to make it the perfect combination of sweet, sour, spicy or salty.
  • In a bowl, add the bok choy, carrot, tomato and mix the vegetables.
  • Then add the soup broth and gently stir.
  • Garnish with the coriander or lemon basil. The soup is now ready to serve and be slurped!

Serves 2 

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