You are here

Thai Soup For Lunch - Part 2

liverawkstar's picture
Ingredients
  Young thai coconut 1
  Irish moss 1⁄2 Cup (8 tbs)
  Chaga tea 2 Cup (32 tbs), blended
  Ginger 1
  Garlic 6 Clove (30 gm)
  Celery 1⁄2 Cup (8 tbs)
  Cilantro 1⁄2 Cup (8 tbs)
  Schizandra berries 1⁄2 Cup (8 tbs)
  Dandelion greens 2 Tablespoon
  Kelp powder 2 Tablespoon
  Cumin 1 Tablespoon
  Turmeric powder 1 Teaspoon
  Sea salt 1 Teaspoon
  Maca 1 Teaspoon
  Nori flakes powder 1 Tablespoon
  Dulse flakes powder 1 Tablespoon
  Coconut butter 1 Tablespoon
Directions

Cooking Steps
1. Using a blender, extract the flesh and water from young Thai coconut.
2. Add in soaked Irish moss.
3. Pour chaga tea and blend for few minutes.
4. Chop ginger and add garlic cloves in the same jar and blend again.
5. Chop celery and add to the jar.
6. Chop cilantro and add to the same blending jar and blend for few minutes.
7. Add soaked schizandra berries, dandelion greens, kelp powder, cumin, turmeric powder, sea salt, maca, nori flakes powder, dulse Flakes powder, coconut butter to the mixture in jar. Blend for a few minutes.

SERVING
8. Pour into a soup bowl and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Taste: 
Savory
Method: 
Blending
Dish: 
Soup
Ingredient: 
Thai Coconut
Restriction: 
Raw
Interest: 
Healthy
Preparation Time: 
20 Minutes
Servings: 
2

Rate It

Your rating: None
4.025
Average: 4 (2 votes)