Thai Soup for Lunch - Part 1

liverawkstar's picture

Aug. 08, 2012


Young thai coconut 1
Irish moss 1/2 Cup (8 tbs) , soaked
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
Coconut butter 1 Tablespoon
Dulse flakes powder 1 Tablespoon



1. Extract the flesh and water from young Thai coconut in a blender’s jar.

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.


8. Pour into a soup bowl and serve.

Recipe Summary

Difficulty Level: Easy
Servings: 2