I just had to try this recipe from Chef Tina Jo and I am so glad I took the time.  The perfect recipe for your detox journey.

As I didn’t have time to find 4 young Thai coconuts in Barcelona and do not have a dehydrator I have adapted the recipe to suit!

You can make it as a raw soup but I just warmed the finished broth through before serving.

I also layered the bowl with fresh bean sprouts to give a little crunch.

The result was a fresh, nourishing, satisfying and delicious meal!

Thai Coconut Soup

Ingredients

Soup Broth
1 400ml can of organic coconut milk
2 cups coconut water
1 tablespoon agave nectar
1/2 tablespoon Thai red curry paste
1 clove garlic, minced
1 spring onion, sliced
2 teaspoon fresh lime juice
1/2 teaspoon lime zest
4 teaspoons white miso
2 teaspoon tamari
1/2 teaspoon Himalayan salt
1 tablespoon ginger, grated

Vegetables
1/2 cup broccoli, julienned
1/2 cup red pepper, julienned
1/2 cup fresh peas
1/2 cup bok choy, cut in thin strips
1/4 cup cilantro leaves, chopped
1/4 cup carrots, julienned
1 spring onion, julienned

Instructions

1. Place all the ingredients for the broth in a blender and process until smooth.

2. Place the broth in a saucepan on medium temperature and bring to just before boiling point.

3. Place a good handful of fresh bean sprouts in a bowl and pour soup over.

Enjoy!

Reference:

http://rawfoodrecipes.com/recipes/thai-coconut-soup/