THAI CURRY SOUP by Chef Doreet of The UNCOOKING Show
A delicious Thai Coconut Soup that is 100% raw, flavorful, and full of nutrients.
Ingredients
- 3-4 glasses freshly made Carrot Juice
- 2 cloves Garlic
- 1 teaspoon of Ginger Juice or more to your taste
- SPICES: dried & grind in a Mortar & Pestle beforehand
- Turmeric if using fresh turmeric just add half a thumb of this potent root to blender
- Coriander Seeds
- Cumin Seeds
- Brown Mustard Seeds
- Dried Ginger optional
- Fenugreek
- Ajwain
- Himalayan Pink Salt optional
- Pinch of Cayenne pepper or more to your taste
- HERBS:
- Peppermint must be fresh
- Dried or fresh Lemongrass
- Kaffir Lime Leaves dried or fresh
- FLAVOURING: extra
- Coconut Aminos just a few drops
- Thai Curry Leaves Dried 6-8 leaves or more as per your taste
- Dulse Sea Weed ground ( instead of fish Stock) as per your taste
- Ground Cardamon a splash
- Oregano FRESH Remove the leaves from teh stems and add as much as you wish
- Raw Coconut Butter one heaping Tablespoon
- FRUITS & VEGETABLES:
- 15-25 Cherry Tomatoes optional
- Pepper Jalapeno, Serrano, Haenero.etc**
- Cilantro remove the leaves to garnish and place all the stems on the blender to blend again just before serving
- Chinese Cabbage one large head
- Baby Bok Choy 3-4
- Kelp Noodles Soak first, rinse& cut in 2
- Avocado one large
Instructions
- First make the ginger juice in a Juicer, and then juice enough carrots to make 3-4 glasses
- Grind all the spices & dried herbs in a mortar and pestle
- Liquid Base for the Soup:
- In a powerful Blender, mix the Carrot juice with the ginger juice and add the garlic & Blend.
- Place all the ground spices in the blender and mix in well. (Mix less first, then add more after tasting),
- Next place all the fresh herbs and blend.
- Then mix in all the ingredients listed above under FLAVOURINGS . Lastly add the Raw Coconut Butter ( MUST be raw) , Place this Soup base aside and start preparing the fruits & vegetables to place in the soup tureen or in individual bowls.
- Chop the tomatoes in half and place them in a Soup Tureen or serving bowl. Chop the Chinese Cabbage. Then chop the baby bok choy in small bite size pieces .Be sure to chop all the leaves & add them.
- Cut the kelp noodles in half, separate them and add them to the soup tureen or to individual bowls along with the tomatoes, chinese cabbage, the boy choy and the cilantro leaves.
- Mix the soup base in the blender once more and slowly and deliberately pour this over the tomatoes, the kelp noodles and Asian vegetables in the Soup Tureen or bowls.
- Serve as is or allow this Uncooked, Thai Curry soup to marinate for 2-5 hours before serving at room temperature If you prefer to enjoy this as a warm soup, and you have a very powerful blender, then blend the Soup Base for as long as you wish until you achieve the desired temperature. before pouring it over the ingredients in the tureen or bowl.
- ENJOY!
Notes
**NB- Jalapenos are mildest. Serrano peppers are hotter than jalapenos but not as hot as habaneros.
For detailed instructions of this and all the recipes that Chef Doreet creates for the UNcooking Show, please go to her website to download The UNcooking Show Recipes e-book on www.Elegantlyrawdoreet.com