Coconut Curry Soup

Ingredients

• Soup
• 2 Thai young coconuts
• 2 tablespoons minced ginger root
• 1 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 2 medium dates pitted
• 1/2 teaspoon Himalayan salt
• 1 tablespoon Nama Shoyu (a natural soy sauce)
• 1 tablespoon, plus 1 teaspoon Indian curry powder
• 1 jalapeno pepper
• Garnish
• 1 avocado cubed
• 1/3 cup diced tomato
• 1/3 cup diced cucumber
• 1/2 cup marinated shiitake mushrooms
• 8 cilantro leaves coarsely chopped

Instructions

1. 1
   To make the coconut into coconut milk, open the coconuts with a cleaver. Put the coconut water in a blender. Next, scrape the coconut meat from the shell and add it to the coconut water in the blender. Blend the milk and meat together.
2. 2
   To the coconut milk add all the remaining ingredients, except those for the garnish. Blend well until creamy and slightly warm.
3. 3
   Divide soup into four soup cups, garnishing each with a quarter of the garnish mixture. Top with cilantro leaves and serve.