The Kitchen Diplomat

Ingredients

• For the broth:
• 1 cup organic dried coconut
• 2 cups water
• 1 tablespoon miso
• Small chunk of peeled ginger (more if you love ginger)
• Juice of 1-2 limes
• 1 teaspoon lemongrass powder (if you have it)
• 1 teaspoon red chili flakes
• 1 teaspoons nama shoyu, tamari, liquid aminos or soy sauce
Variations:
• Instead of water, you can use coconut water or meat or vegetable broth. You could also use coconut milk for more creaminess
• Fresh Thai chili can be used instead of or with the red chili flakes, depending on the level of heat you want
• 1-2 Kaffir leaves can be added to the broth for more lemon taste
For the noodle bowl:
• 1-2 zucchini, parsnip or other squash for noodles
• 1-2 carrots for noodles
• 10 mushrooms, cleaned and sliced
• 1 small bunch of chopped cilantro
• 1 cup chopped tomatoes (optional)
• 1/2-1 cup crushed peanuts or cashews (optional)

Instructions

1. For the broth:
2. Add the coconut and water to a high speed blender and blend it until it starts to get warm
3. Add the rest of the ingredients to your coconut milk and blend it again until it gets warm
Variation:
4. If you don't have a high speed blender to do the warming, you can use a dehydrator, oven or stove top to make the soup warm. If this is the case, I would assemble the complete soup except for the garnishes and warm it to the desired temperature
For the noodle bowl:
5. To make the 'noodles' you can julienne by hand or use a julienne peeler, spiralize the vegetables with a machine, grate or use a food processor to shred or grate
6. If you use non-vegetable noodles such as rice vermicelli or any pasta choice, precook the noodles according to the package instructions.
7. Divide the 'noodles', mushrooms, and cilantro evenly into two bowls
8. Pour the warm broth over the noodle/vegetable mixture
9. Garnish with the chopped tomatoes and nuts
Variation
10. This soup can be served as a totally raw dish, warmed slightly in a dehydrator or oven or cooked to piping hot .