Ingredients
- 4 cups coconut milk (in the Vitamix blend together coconut meat and coconut milk from a Thai young coconut)
- 2-3 tablespoons of Bragg Raw Apple Cider Vinegar
- 2 tablespoons minced fresh ginger
- 1 teaspoon fresh garlic
- 2 tablespoons of fresh lemon juice
- 4 tablespoons of fresh lime juice
- ¼ cup of fresh organic baby arugula or spinach
- 1 tablespoon of Bragg nutritional yeast
- ½ teaspoon Pink Himalayan salt
- paprika to your taste
- fresh parsley and cilantro to your taste
- 1 tablespoon of cumin and if you want a little spicy cayenne pepper to your taste
- 1/3 cup diced organic tomato
- ½ cup raw shiitake mushrooms or dry, but then you need to cook them in pure water for 5 min ( about 1 cup of water)
- ¼ cup cilantro leaves
- 3-4 inches of fresh lemongrass
Instructions
Open the coconuts and scoop the meat and drain the water in a dish. Mix in the Vitamix. Marinate the raw mushrooms in lime juice or cook the dry one for 5 min. Mix all other ingredients accept the lemongrass and mushrooms in the Vitamix or other blender and puree until smooth. Taste your soup and adjust the flavors: sweet, spicy, and salty as necessary. Some coconuts can be sweeter than others. You can add spicy jalapeños if you like hot. Add mushrooms with the broth and lemongrass at the end to give flavor to the soup, mix with the spoon. When the soup base is to your liking, divide among bowls, or pure it to the coconut shell Add the garnish ingredients and top with lime or few cilantro leaves. Enjoy!
You can store the soup in the fridge for a day or two : )
