Raw red curry soup
Adapted from Gena’s recipe from Choosing Raw, this raw spin on Thai red curry is scrumptious and oh-so-easy.
Recipe:
1 cup coconut milk (made from 2 cups dried coconut flakes and 1 cup water)
1/2 red capsicum
4 leaves of fresh basil
2 dates
Salt to taste
I sliced some basil leaves and chopped up some red capsicum and white mushrooms as toppings. While I was preparing the soup, I marinated kelp noodles in lemon and water.
I love this Asian raw recipe because it’s so quick to make and it doesn’t have any shoyu in it. I’m trying to cut down on my shoyu intake because it makes me very thirsty if I consume too much.
いたたきます。。。(Thank you for the food, in Japanese, but it’s more like bon appetit in spirit)
Mmmmm…sounds tasty! I might have to try this one with a little lime and galangal. I LOVE galangal in my curries. How do think the coconut meat from a fresh coconut would be versus the dried stuff to make the water. I haven’t tried that. I’m trying to cut my Shoyu as well because it makes me crave my old cooked recipes
Peace!
I’m sure it’ll taste even better with fresh coconut. Alas, this is impossible to obtain in wintry Tokyo….