Recipe of the Week: Creamy Thai Coconut Soup

We had our share of exotic Asian food last week, you know, with the Chinese New Year and all that. I'll be sharing several awesome creations that emerged from that uncooking blast, but for the moment, here's a scrumptious rendition of a Thai coconut soup.

It started off as a recipe from one of my uncook books, then evolved into something completely different once I passed the torch along to Manu, a friend who went to culinary school in Germany and has a keen interest in raw foods.

All I can say is 'Wow!' This was fantastic! Don't be intimidated by the few steps in making the broth. It is soooooo worth it. THE best Thai soup I've ever tasted.


Creamy Thai Coconut Soup

Serves 4

Broth:
2 cups dried coconut
6 cups water
---
6 kafir lime leaves without stock
1/3 cup sesame seeds
1 tsp red chili flakes
1 tsp lemon zest
1 tsp lime zest
---
2 green onions
2 celery stalks
1/4 cup cilantro root*
1/2 med. yellow bell pepper
1/2 med. red bell pepper
2 garlic cloves
2 nori sheets, broken up
1/2 Tbs fresh ginger root, grated
1/4 cup coconut oil (optional)
1/4 cup sesame oil
2 tbs lecithin powder
2 tsp agave nectar
2 Tbs lemon juice
1/4 cup tamari
Salt to taste

Blend the dried coconut with 2 cups water until smooth. Then add the remaining water and blend until a coconut milk forms.

Finely grind the kafir lime leaves, sesame seeds, red chili flakes and zests in a coffee grinder. Add these, along with the rest of the broth ingredients to the 'coconut milk' and blend for a few seconds until very smooth.

Strain and discard the pulp.

* Manu's Note: If cilantro roots are not available, use stalks. However the disadvantage is that it will give the soup a greenish tint.

Toppings:
1 small avocado, diced
1/3 cup sliced cherry tomatoes
1/3 cup thinly sliced daikon
1/3 cup thinly sliced bok choi
1/3 cup thinly sliced red pepper
1/3 cup thinly sliced yellow pepper
---
Handful cilantro leaves
Handful black sesame seeds

To serve:
Divide toppings among 4 bowls. If desired, gently warm broth on stove while stirring constantly and pour pour over veggies. Top with cilantro leaves and black sesame seeds.

Here's Manu putting the finishing touch to this delicious soup