Raw Thai Coconut Soup Recipe - Tom Kha Gai
Most raw living foods don't need to be changed to make them taste good. We can mix them with other raw living foods to make them sweeter, change their shape or make them taste like some of our old "favorites", but they don't need added flavors, colors or chemicals to please our pallet. Most raw living fruits and vegetables taste great right off the vine, bush or tree!
We do love flavor. Now that we have been raw for several months we are craving some of our old favorite foods. Thai food is still one of our cravings. As cooked meals Thai was so flavorful with all the veggies that were incorporated into each meal. Canned coconut is commonly used for sauce and most dishes are never over cooked, although many deep fried items are on the Thai menu.
Damon recently took one of our Thai cookbooks out and substituted items to come up with my most recent post on Thai style Pumpkin Coconut Soup. The following recipe was actually done a week earlier. It is an adaptation of Tom Kha Gai from Thailand, The Beautiful Cookbook. Enjoy!
A close up of the finished product.
It was pure Thai food satisfaction! Wonderful fresh living flavors incorporated into one dish!!!
Raw Thai Coconut Soup – Recipe by Damon Siska
2 Fresh Young Thai Coconuts – Remove water and “noodle” out the meat. Set aside the water, noodles and shell.
3 Ripe limes (juiced)
3 Cloves Garlic (or more)
1 Tbs ground Galangal (use about 1/2" fresh....if you can find it!)
1 Tbs Minced ginger
1 Tbs Nama Shoyu
1 Tsp Mirin
2 Tbs Sesame Oil (can omit for lower fat)
Put the above into a bowl and stir lightly to blend ingredients. Let rest for about 15 minutes.
Raw "Fish Sauce"
Soak, and let set for 15 – 20 mins. (for a "fish sauce" flavor):
Approx ¼ cup seaweed (any type)
½ Cup Water
1 Tbs Nama Shoyu
Additions to Soup after or while resting:
“Noodled” Coconut meat
1 Cup shredded Cabbage
½ Shredded Carrot
¼ Cup chopped Green Bell Pepper (or any color available)
1/8 Cup fresh Green Onion
1/8 Cup chopped fresh Cilantro
½ Cup diced Zucchini
Small sprig of fresh mint (finely chopped)
Sprigs of fresh basil for garnish
Fold together all ingredients with soup base and only water from soaked seaweed. Chill for a bit to eat cold, or warm it up in the dehydrator for an hour or so if it's cold outside. Transfer to coconut shells for serving. Top with sprig of fresh basil.
Makes approx 8 cups. Serves 4. Will keep in refrigerator for up to 4 days.
Take the challenge to replace packaged food with fresh living foods. Several easy things to start with for basic side dishes that are served daily: Instead of packaged rice products, make rice and add your own flavorings, instead of packaged potato products, purchase fresh potatoes, boil and mash them yourself!
What packaged products have you stopped using recently? If you are having a tough time avoiding packaged products, have you stopped a moment to think of why? Are you a victim of their clever "flavor craving engineering"?