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