Serves 6 / Coconut meat, kaffir lime leaves, and lemongrass give this soup authentic Thai character. Look for kaffir and Thai peppers at a local Thai or Asian grocery; many natural foods stores also carry them. If you don't have fresh coconuts available, replace coconut meat with 1 1/2 cups cashews blended with 1/3 cup coconut oil.
1/2 cup sliced shiitake or straw mushrooms
1-2 teaspoons seeded and minced Thai chile pepper, to taste
1 tablespoon nama shoyu (raw), liquid aminos (gluten free), or soy sauce (cooked)
1/4 cup extra-virgin olive oil
3-4 cups Thai baby coconut water, or filtered water, divided
2 cups fresh coconut meat, scraped and cleaned from 2-3 young Thai baby coconuts
1 teaspoon minced fresh garlic
5 fresh kaffir lime leaves
2 tablespoons chopped lemongrass, tender lower stalk only
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
1. Place all topping ingredients in a bowl and mix well. Set aside for 10 minutes or more to soften.
2. Place 1 cup coconut water in a blender. Add coconut meat, garlic, kaffir, lemongrass, and salt. Blend until smooth; add remaining water as desired. Salt to taste. Serve, toppedwith marinated vegetables and cilantro. Will keep for 2–4 days, refrigerated.
PER SERVING: 97 cal, 6g fat (4g mono, 0g poly, 2g sat), 0mg chol, 1g protein, 18g carb, 1g fiber, 284mg sodium