Thai coconut noodle soup
Instead of looking for new recipes for inspiration, I actually look backwards sometimes to re-create what I loved in the past.
Last year, I stumbled upon Jonsi & Alex’s website, a pair of raw foodies in Iceland (if they can do it in such a cold climate, so could we!) and I tried almost all their recipes. And the recipe for today was inspired by their little raw handbook online.
Perhaps being away from my trusty computer and recipe books because of the two long trips I took late last year, I have just been drawing on raw food ideas that are in my short memory bank.
But a search through my old photos turned this one up:
It’s a lovely lunch (or dinner) with Thai flavours and julienned veggies. But somehow I crave slippery textures more in winter, so I used kelp noodles instead of zucchini pasta for this version. Thai food translates very well into raw versions so I hope you’ll enjoy my take on a Thai curry noodle soup.
Soak raw kelp noodles in a bowl of water and lemon juice for at least 30 min.
In a blender:
1 cup water
2 cups coconut flakes (blend with water and then strain; return to blender)
Add the following ingredients:
A pinch of curry powder, tumeric, cumin, cayenne, black pepper, sea salt
1 tsp olive oil (or more if you want)
1 tsp shoyu
1 thumb-sized piece of ginger
¼ white onion
1 clove garlic
Juice of half a lemon
To make it more Thai, I chopped up fresh basil to top the noodles and soup. Add slices of red bell pepper, white mushrooms, a handful of coriander, green onion, and shredded cucumber.
This is indeed a time-consuming dish but if you have some time, it’s worth every once of effort.
