It can be a bit tricky to get used to the different flavors and textures that come with raw food, but this soup gets it perfect. This spicy soup is a fusion of Thai, Indian, and Caribbean flavors. The creamy Brazil nut broth is spiced with turmeric, tamarind, and ginger, with a squeeze of fresh lemon juice and raw, fresh vegetables mixed in. Serve in young coconuts for a fun, tropical presentation — and you can eat the coconut meat!

Spicy Thai Fusion Soup [Vegan, Raw]






For the Soup

  • 1 cup Brazil nuts, soaked for 8-12 hours, then rinsed
  • 3 cup water
  • 2 tablespoons olive oil
  • 4 tablespoons lemon juice
  • 1 tablespoon tamari
  • 1 shallot
  • 1 teaspoon nutritional yeast
  • 2 teaspoons salt
  • 1/4-inch piece fresh ginger ginger
  • 1 tablespoon tamarind paste
  • 1/2 teaspoon ground turmeric
  • Black pepper, cayenne pepper, and chili pepper, to taste

For Assembly:

  • 3/4 cup red pepper, finely diced
  • 3/4 cup celery, finely diced
  • 2 celery stems, peeled and cut in half
  • 2 tablespoons chives, minced
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt flakes
  • 4 whole young coconuts, for serving


To Make the Soup:

  1. Blend the Brazil nuts with water in a high-speed blender and pass through a fine sieve or a nut milk bag.
  2. Blend the Brazil nut milk with the remaining ingredients. Taste for seasoning.

 To Assemble:

  1. Pour the soup into bowls and garnish with the brunoise ingredients right before serving. Top with chives, celery stem, a drizzle of olive oil and a pinch of sea salt flakes.

 Optional Presentation:

  1. Serve the soup inside a young coconut with the flesh still intact. The fresh coconut meat is really tasty when scooped out and eaten with the soup.

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