Here is a great recipe that I created last week during a prep class.  The use of shredded coconut over Thai young coconuts makes for a lighter and more fresh tasting soup..

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Thai Vibe Coconut Soup

4 cups water

2 cups coconut flakes

Blend on high, 45 seconds, strain, add mylk back to blender

add:

2T ginger, grated

1 clove garlic

1 small fresh chili or pinch of cayenne

1 lime, juiced

1T ume plum vinegar

Blend on high for 45 seconds

In individual bowls, add:

shredded cabbage, bell peppers, carrots, green onion

Pour soup over veggies, garnish with black sesame seeds, and chopped cilantro

Enjoy!!

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