Tom Yum Inspired Soup

This is a recipe I taught during my workshop in Phuket, Thailand, to a packed room full of locals. My raw vegan version of their traditional Thai soup.

Tom Yum Inspired Soup
(serves 4)

TOPPINGS

• 1/4 cup shallot, thinly sliced
• 1/2 cup straw mushrooms, sliced
• 3 tablespoons green chili peppers, chopped, about 3 Thai or 1 serrano pepper
• 1/4 cup lime juice
• 1 Tablespoon Soy Sauce
• 1/4 cup extra virgin olive oil

SOUP BASE

• 2 cups coconut meat
• 1 teaspoon garlic
• 5 medium Kaffir lime leaves
• 1/3 cup coconut oil
• 2 Tablespoons lemon grass, chopped, lower stalks only
• 1 teaspoon sea salt
• 3 to 4 cups filtered water, as needed

GARNISH

• 2 tablespoons cilantro leaves, chopped

Marinate toppings by placing all ingredients into a bowl. Set aside for 10 minutes or more.

Into your blender, place soup base ingredients with 1 cup water. Blend smooth. Add remaining water,  blend to mix well.

To serve, scoop soup base into 4 bowls. Top with marinated vegetables,  and garnish with cilantro leaves.