Green Curry Coconut Soup

Nutrient Dense

This paired with the Pad Thai Recipe is delicious! It’s light and frothy and has enough heat to keep you warm in the cool winter months.  This is one of the few winters in the last 7 years that I have not spent working in Sri Lanka… I miss my infusion of vit D and salty water.  My body is craving warmth and fresh tropical foods. This will just have to due in the meantime!  I love how satiating this soup is – the tangy fattiness is perfect. Don’t forget the fresh basil and cilantro garnish!

Green Curry Coconut Soup
  1. 1 cup coconut milk (canned for regular version or blend the meat of a young thai coconut with 1 1/2 cup of water to create a raw soup base)
  2. 2/3 cup filtered water
  3. 2 slices of jalapeno pepper (to taste)
  4. 1 medjool date
  5. 2 tsp green curry paste
  6. 1/2 avocado
  7. squeeze of lime juice and a pinch of sea salt
  1. avocado cubed
  2. grape tomato slices
  3. sunflower seeds
  4. fresh cilantro and basil
  1. Place ingredients in blender and blend until slightly warm. Garnish with avocado, tomato and cilantro. Serve with Pad Thai or use as a salad dressing over your favourite greens.
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