Ingredients:
1 1/2 cups of coconut water (optional, or just 2 cups of water, or to desired consistency)1/2 cup of water1 thin carrot (cut in chunks)
1 small clove garlic (peeled)
1.5 teaspoon galangal ginger (if you don’t have galangal ginger, you can use 1 tsp fresh ginger)
2 teaspoons curry powder
1/2 Thai chili pepper* (minced)
2 tablespoons green onion (chopped)
1 tbsp gluten free tamari (to taste)
optional: 1/2 tablespoon lemon juice
optional: 1 medjool date (pitted)
1 red bell pepper (cut into matchsticks)
2 Persian cucumbers (julienned to form noodles)
1 handful cilantro, divided
2 tbsp julienned thai basil (or regular basil)
quarter of an avocado (optional)
1/2 cup shiitake mushroom (sliced)
1 tbsp gluten free tamari
1/2 tbsp lemon juice
Instructions:
Take the last two ingredients (tamari and lemon juice and slightly whisk together). Add to the shiitake mushrooms and marinate them in a bowl, set aside. Take the bell pepper, cucumbers and cilantro and place them in a medium size bowl or in two small bowls. Take rest of ingredients and blend in a high speed blender till smooth. If you would like your soup warm-hot, blend for longer over 2 minutes.
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