This gorgeous Thai soup is packed full of energizing flavors such as ginger and lemongrass, and the wonderful renewal properties of mushrooms and sprouts!
Makes 2 servings - Prep time: 10 minutes - Cook time: 5 minutes
4 cups coconut cream
2 lemongrass stalks, tender yellow parts only, roughly chopped
1 inch piece of fresh ginger or galangal root
2 medjool dates, pitted
1 clove of garlic, crushed
1 tablespoon Thai curry paste
1/2 teaspoon ground turmeric
2 tablespoons tamari
2 tablespoons extra virgin olive oil
Juice of 1 lime
1/4 cup chopped fresh cilantro, plus extra whole leaves to garnish
Pink salt to taste
2 cups sprouted beans or seeds of choice
1 lime, cut into four wedges
2 cups shiitake mushrooms, sliced
1/4 cup tamari
1 tablespoon toasted sesame oil
- Start by marinating the mushrooms: whisk together the tamari and toasted sesame oil in a large bowl. Add the mushrooms and toss gently to cover them with the marinade. Set aside.
- To make the soup, combine the coconut cream, lemongrass, galangal or ginger root, dates, garlic, curry paste, and turmeric in a blender and blend on high speed until smooth.
- Strain through a mesh sieve set over a bowl, then return the strained mixture to the blender. Add the tamari, olive oil, lime juice, and cilantro and pulse just to combine. Season with salt to taste.
- To serve, divide the sprouts between bowls and pour the soup over. Decorate with the marinated mushrooms and cilantro leaves. Serve accompanied with the lime wedges, and enjoy!
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