This thai inspired coconut soup is a delicious mix of flavours and textures.
2 to 3
4 cups coconut cream</br> 2 lemongrass stalks</br> 1 inch / 2:5cm galangal root or fresh ginger</br> 1 garlic clove, crushed</br> 1 Tbsp. thai curry paste</br> 1/2 tsp. turmeric</br> 2 Tbsp. tamari</br> 2 Tbsp. olive oil or 1 Tbsp. coconut oil</br> juice of 1 lime</br> 1/4 cup cilantro </br> 2 cups sprouts of choice
2 cups Shitake mushrooms, sliced</br> 1/4 cup Tamari</br> 1 Tbsp. toasted sesame oil
Start by marinating the mushrooms; mix the Tamari and toasted sesame oil in a large bowl. Add the mushrooms and mix to cover each mushroom in the marinade.</br> Let sit while you proceed with the rest of the recipe.</br> </br>For the soup:</br>Combine the coconut milk, lemongrass, ginger, garlic, thai curry paste and turmeric in a blender. Blend until smooth. Add tamari, olive oil, lime and cilantro. Pulse just to mix. Taste and season with salt if needed.</br> </br>To serve:</br> Place the spouts in bowls. Cover with the soup. Decorate with the strained marinated mushrooms and extra cilantro leaves. Accompany with lime.
For a sweet and sour taste add 2 medjool dates when blending the soup.
Turmeric: We all know that turmeric tames inflammation and boosts immunity. But did you know that it helps keep you younger? </br>This spice works on a deeper level, including your DNA to prevent damage and aid DNA repair. </br>Good news for preventing disease and slowing the aging process!
May 13, 2016
Soup & Salads