2 Thai young coconuts
2 tablespoons minced ginger root
1 teaspoon minced garlic
2 tablespoons lemon juice
1/4 cup olive oil
2 medium dates, pitted
1/2 teaspoon Himalayan salt
1 tablespoon Nama Shoyu (a natural soy sauce)
1 tablespoon, plus 1 teaspoon Indian curry powder
1 jalapeno pepper
1 avocado, cubed
1/3 cup diced tomato
1/3 cup diced cucumber
1/2 cup marinated shiitake mushrooms
8 cilantro leaves, coarsely chopped
1. To make the coconut into coconut milk, open the coconuts with a cleaver. Put the coconut water in a blender. Next, scrape the coconut meat from the shell and add it to the coconut water in the blender. Blend the milk and meat together.
2. To the coconut milk add all the remaining ingredients, except those for the garnish. Blend well until creamy and slightly warm.
3. Divide soup into four soup cups, garnishing each with a quarter of the garnish mixture. Top with cilantro leaves and serve.
This soup great as a light lunch or an appetizer before a meal. It can easily accompany a salad.
Crisp white, slightly sweet organic wine.