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Yummy Thai Fusion Soup

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 people
Ingredients Method

Ingredients
  

  • 1 cup Brazil nuts (soaked 8-12 hours and rinsed)
  • 3 cups water
  • 2 Tbsp olive oil
  • 4 Tbsp lemon juice
  • 1 Tbsp tamari
  • 1 shallot
  • 1 tsp nutritional yeast
  • 2 tsp salt
  • 1 cm ginger
  • 1 Tbsp tamarind paste
  • 1/2 tsp turmeric (ground)
  • black pepper (to taste)
  • cayenne (to taste)
  • chili (to taste)
  • 3/4 cup brunoise red pepper
  • 3/4 cup brunoise celery
  • 2 celery stems (peeled and cut in half)
  • 2 Tbsp chives (minced)
  • 1 Tbsp olive oil (extra virgin)
  • 1 tsp sea salt flakes

Method
 

  1. Blend Brazil nuts with water in a high-speed blender and pass through a fine sieve or a nut milk bag.
  2. Blend the Brazil nut milk with the remaining ingredients. Taste for seasoning.
  3. 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.
  4. 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.