Thai coconut soup is heaven at its best. Fresh coconut meat and milk make this soup divine. Seasoned with traditional herbs and a spicy kick made to order.

Yields: 2 to 4 servings

INGREDIENTS:

2 young coconuts (2 cups coconut meat + 2 cups coconut water), reserve extra water to thin (or drink)
2 tablespoons fresh ginger, peeled and chopped
1 clove garlic
1 Thai chili pepper (or any small hot pepper), add more or less for desired spiciness
1 tablespoon extra virgin olive oil or cold pressed coconut oil (optional)
2 tablespoons nama shoyu, soy sauce or tamari (tamari is gluten-free)
1 tablespoon thinly sliced lemongrass
3 tablespoons chopped basil
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1 teaspoon dried oregano
pinch of sea salt and freshly ground black pepper

PROCEDURE:

Place coconut meat, coconut water, ginger, garlic, hot pepper, olive oil or coconut oil, nama shoyu and lemongrass in a blender and blend at high speed until smooth. Add more coconut water as necessary to thin to desired consistency.
Add basil, parsley, cilantro and oregano and blend in pulses until well mixed but bits of the herbs are still visible. Season to taste with sea salt and pepper.

SERVICE

Serve chilled, at room temperature or gently warmed.

LEFTOVER STORAGE

Store in a tightly seal jar or container in the fridge for up to 2 days.