Raw Food Magazine

Yummy Thai Fusion Soup

Yummy Thai Fusion Soup

Prep

25min

Total

25min

Servings

4

Ingredients

16

Level

Easy

Prep

25min

Total

25min

Servings

4

Ingredients

16

Level

Easy

Recipe by:Trisha & Kuteer

Yummy Thai Fusion Soup

Prep:25minTotal:25minServes:4

Ingredients

Soup

1cupbrazil nuts(soaked 8-12 hours and rinsed)
3cupswater
2Tbspolive oil
4Tbsplemon juice
1Tbsptamari
1shallot
1tspnutritional yeast
2tspsalt
1cmginger
1Tbsptamarind paste
1/2tspturmeric(ground)
black pepper(to taste)
cayenne(to taste)
chili(to taste)

Assembly

3/4cupbrunoise red pepper
3/4cupbrunoise celery
2celery stems(peeled and cut in half)
2Tbspchives(minced)
1Tbspolive oil(extra virgin)
1tspsea salt flakes

Directions

Soup

Blend Brazil nuts with water in a high-speed blender and pass through a fine sieve or a nut milk bag.
Blend the Brazil nut milk with the remaining ingredients. Taste for seasoning.

Assembly

Pour the soup into bowls and garnish with the brunoise ingredients right before serving. Top with chives, celery stem, a drizzle of olive oil and a pinch of sea salt flakes.

Optional Presentation

Serve the soup inside young coconuts with the flesh still intact. The fresh coconut meat is really tasty when scooped out and eaten with the soup.

Ingredients

Soup

1cupbrazil nuts(soaked 8-12 hours and rinsed)
3cupswater
2Tbspolive oil
4Tbsplemon juice
1Tbsptamari
1shallot
1tspnutritional yeast
2tspsalt
1cmginger
1Tbsptamarind paste
1/2tspturmeric(ground)
black pepper(to taste)
cayenne(to taste)
chili(to taste)

Assembly

3/4cupbrunoise red pepper
3/4cupbrunoise celery
2celery stems(peeled and cut in half)
2Tbspchives(minced)
1Tbspolive oil(extra virgin)
1tspsea salt flakes

Directions

Soup

Blend Brazil nuts with water in a high-speed blender and pass through a fine sieve or a nut milk bag.
Blend the Brazil nut milk with the remaining ingredients. Taste for seasoning.

Assembly

Pour the soup into bowls and garnish with the brunoise ingredients right before serving. Top with chives, celery stem, a drizzle of olive oil and a pinch of sea salt flakes.

Optional Presentation

Serve the soup inside young coconuts with the flesh still intact. The fresh coconut meat is really tasty when scooped out and eaten with the soup.

Directions

Soup

Blend Brazil nuts with water in a high-speed blender and pass through a fine sieve or a nut milk bag.
Blend the Brazil nut milk with the remaining ingredients. Taste for seasoning.

Assembly

Pour the soup into bowls and garnish with the brunoise ingredients right before serving. Top with chives, celery stem, a drizzle of olive oil and a pinch of sea salt flakes.

Optional Presentation

Serve the soup inside young coconuts with the flesh still intact. The fresh coconut meat is really tasty when scooped out and eaten with the soup.

Notes