Spicy Thai Fusion Soup

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]

INGREDIENTS

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

PREPARATION

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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