Recipe of the week: Raw coconut and lemongrass soup
The fresh zest of lemongrass is a staple of Thai cuisine; creamy coconut another. This rawfood twist on a classic coconut lemongrass soup enhances flavour and preserves maximum nutrition. Easy to make with ingredients found at any grocer, it is served at room temperature and is an ideal first course conversation starter for a dinner party. It looks especially beautiful when decorated with some greens for garnish, and an edible flower of any colour. Suitable for vegans, vegetarians, dedicated rawfoodists and anybody who enjoys fresh Thai food. Preparation time: 2 hours. Recipe serves 2.
Ingredients
2 tbsp cashew nuts
1 tsp virgin coconut oil
1 cup coconut water
1/2 cup coconut milk
4 stalks lemongrass
1 tsp honey
Pinch of diced garlic
2 tbsp lime juice
Sea salt to taste
Directions
1. Soak cashews in water for two hours.
2. Cut a thin slice from a clove of garlic and dice finely.
3. Juice lemongrass (strain out pulp).
4. Blend all ingredients until smooth.
5. Garnish with peeled zucchini, cucumber and/or coriander. A zucchini flower adds a decorative finish.
Thank you to Arif Springs, Raw Food Chef at Taksu Spa & Restaurant, Ubud, for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog’s readers, please contact us.
Sounds delicious – and healthy. The idea of soup at room temperature sounds more appealing than hot soup given that we are currently experiencing Thailand’s most sustained heatwave since records began. I think it might even be good chilled.
My first experience of lemongrass was many years ago when my Mother in law made a curry and we’ve since used it in a lot of Asian dishes. It’s full of flavour and very very versatile. Highly recommended !
I will definitely try to do this recipe it seems to be delicious and isee not to complicated. I like easy things to cook because I am not chef
Sounds delicious, easy and healthy, will definitely try this as a summer soup for our lunches in the sun in the garden.