Tom Yum

This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a variety of hot peppers: jalapeÃ±o, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as you eat them, others after you eat them; my favorites are hot only when you stop eating them.

Preparing Time: -
Total Time: -
Served Person: Serves 2 to 4

Thai Soup/Stew Appetizer Vegetarian Dinner Lunch Coconut Healthy Vegan Raw Cilantro Chile Pepper

Carbohydrate 16 g(5%)
Fat 33 g(51%)
Fiber 9 g(37%)
Protein 4 g(8%)
Saturated Fat 29 g(147%)
Sodium 461 mg(19%)
Calories 358

Preparation Open the coconut with a machete, cleaver, drill, or knife. Pour the coconut water into a blender. With a metal spoon, scoop out the coconut meat and place in the blender with the coconut water. Add the basil, oregano, cilantro, chile, and Braggs and blend until smooth. Pour the soup into individual bowls and garnish each with a few basil leaves. Reprinted with permission from The Raw Truth: Recipes and Resources for the Living Foods Lifestyle by Jeremy A. Safron. Copyright Â© 2003, 2011 by Jeremy A. Safron; interior photographs copyright Â© 2011 by Eniko Perhacs; front cover photograph copyright Â© 2011 by Leo Gong. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc. Jeremy Safron is the founder of Loving Foods, a raw foods educational resource company. He opened and operated one of the earliest living foods restaurants, The Raw Experience, on Maui from 1996—1999. Safron works as a consultant and adviser to several raw restaurants around the United States.

Tom Yum

Ingredients

Nutrition facts