Thai Coconut Bliss Soup

Oh my goodness this soup is delicious!  When I make a raw dinner for friends I often start with this soup, then serve Thai Veggie Wraps and finish with the Coconut-Hazlenut Chia Pudding.  Yummy!

I've found this soup will also freeze well - just freeze the marinated mushrooms separately.  This recipe comes straight from one of my favorite raw info/uncook books: The Raw Food Detox Diet by Natalia Rose.

Makes about 5 cups serving 2-5 people depending on how much of a meal you make it :)

Marinated Mushroom Topping
1 Cup Shiitake Mushrooms thinly sliced
3 Tbsp Fresh Basil chopped
1/4 Cup Lime Juice
1 tsp Sun Fire Salt (or less - add salt to taste)

Place all ingredients in small bowl and mix well.  Set aside (or refrigerate if making far in advance of eating).  The mushrooms will "melt" or shrink as they marinate.  Note: I often double the recipe for the topping because I love the mushrooms so much.

Soup
Meat of 3 Young Coconuts
1.5 Cups Coconut Water (or add a bit more for a thinner soup)
1 Tbsp Ginger minced
1/4 Cup Olive Oil
1/4 Cup Lime Juice
4 Dates
1 Tbsp Nama Shoyu (raw soy sauce)
1 clove Garlic

Blend all ingredients in high powered blender (I use a Vitamix) until smooth.  Pour into bowls and scoop marinated mushrooms on top.

I serve this soup at room temperature - it's a very creamy, warming soup.  You can refrigerate it for a bit under a week or freeze it for months.  Just blend the soup again when you're ready to serve.

Tip: I've found the meat of young coconuts frozen without additives (you have to read the labels closely) at my local Asian market in their frozen food section. You can also get 100% young coconut water in juice box form at Whole Foods and other natural grocery stores (and at Asian markets).  This could save you some of the work of opening young coconuts if you can find these sources.  Though it's also a lot of fun to whack the heck out of the coconut. :)

Enjoy!