Raw Thai Coconut Soup

Creamy and flavorful. Thai Coconut Soup
Adapted from a recipe by Pam Fay
Serves 4


2 cups coconut water
1-1/2 cups water
1 cup tomatoes
2 cups young coconut meat
1/2 avocado
1 clove garlic
1 inch fresh ginger
2 tablespoons mellow miso
1 tablespoon olive oil
1/2 teaspoon sea salt
1 tablespoon Bragg Liquid Aminos
2 limes or lemons juiced
2 pinches cayenne pepper, or to taste
1 cup cilantro or parsley
1 cup tomatoes, diced
1/3 cup onion, diced


Blend all ingredients except for the last three. Add the cilantro or parsley and blend briefly so it is not entirely liquified. Pour into a bowl and garnish with onion and tomatoes. Add more cayenne for a spicier soup.


Young Thai coconuts can usually be found at Asian markets, but check your grocery store - I found mine at Shaw's supermarket.
Watch this video to see how to open a young Thai coconut.

Return to Recipe Index

VeggieWave Links

    Susan Ebacher is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to [“veggiewave.com” (amazon.com, or endless.com, MYHABIT.com, SmallParts.com, or AmazonWireless.com)].

The merchants listed on VeggieWave.com operate independently from VeggieWave.com. VeggieWave.com does not assume responsibility for transactions conducted with them.
Some images seen or described herein are for descriptive purposes only. Tradenames and Trademarks referred to within are the property of their respective trademark holders.