Thai Coconut Soup

thai-coconut-soupRaw Thai Coconut Soup

Soup Ingredients:

2 young green drinking coconuts, open and use the soft flesh and the coconut water from inside
1 Tablespoon fresh finely grated ginger
1 Tablespoon finely grated galangal ginger
3 cloves garlic
3 dessertspoons lime juice (or lemon juice)
2 teaspoons sesame oil
2 teaspoons Chinese Keys finely chopped (optional. These I grow in tubs in the garden and freeze after harvesting)
3 teaspoons red harissa paste (recipe below)
1 Tablespoon tamari soy sauce (wheat free)
¼ Thai chilli
1 kaffir lime leaf, mid rib removed and finely sliced
2 tablespoons of liquid from soaking 1 dessertspoon dulse or seaweed flakes in 2-3 tablespoons of warm water (this is instead of fish sauce)

Garnish:

Finely sliced spring onion, mushrooms, chilli slices, coriander, 1 sheet of seaweed (The kind you wrap sushi in), soaked in 1/4 cup hot water for 3 minutes then drained.

Method:

Put all of the soup ingredients into a blender and blend on high speed until the
mixture is creamy and thick.
Pour into bowls then add the garnish ingredients to the top of each soup.
If you’re keeping this soup in the fridge, stir or shake well before serving as it can separate out.

Harissa Paste

You can buy small jars of spicy harissa paste at delis or you can make your own as I do. It’s a rich, heady, fragrant paste with a liberal dash of chilli, used in Moroccan cooking. It’s also a great way to preserve some of your abundant chilli harvest.

While not Thai, this paste is useful for all sorts of recipes and is delicious. I keep it frozen in small amounts to take out as needed.

10 small hot red chillies, half seeds removed
2 red capsicums, roasted and skins removed
2 garlic cloves
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon sea salt
1 tablespoon olive oil

Blend all in a food processor until smooth. Keep in the fridge or freezer

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