This Raw Tom Kha Soup is a great way to warm up your home and your tummy in winter and just as satisfying when indulging in the warmer months of the year too. If you are the kind of person that loves extra spice – add some chilli!
As you may recall we made vegan curried egg sandwiches based on one of her recipes a while back. She’s got some awesome recipes on her blog, including her Berry Ripes which look freaking incredible, and her Egg Free Sponge Cake!
I actually made this recipe way back in January, when I usually do Raw till four, so I figured this Raw Tom Kha Soup of Amanda’s would be an excellent recipe to try out. It certainly didn’t disappoint!
I used Konjac noodles for our dish – which technically aren’t raw I found out, but they turned out quite tasty! – You could substitute with kelp noodles which are definitely raw and super tasty.
The variations I made were; adding lime and galangal to the broth. I love galangal and I felt it gave the soup an extra kick of flavour. If you don’t have it, not to worry, it will be totally tasty without as well. I also added some zucchini in with the veggies. Another thing was that I made my own coconut cream by blending a young thai coconut (the inside meat and one cup of the coconut water) and used that in the broth.
When we strained the broth we had all the delicious vegetable pulp leftover. I didn’t want it to go to waste, so I blended some linseeds, splashed some water in and then added the pulp to it. It turned out like a gelatinous consistency. I then spread it out on teflex sheets in my dehydrator and made amazing tasting wraps out of it! (see pic above!)
I hope you try out this recipe! Please let us know in the comments if you do!
Try this delicious and nourishing soup without the guilt! A Raw Tom Kha Soup full of flavour and easy to make!
- 1 cup white cabbage finely chopped
- 1 medium carrot grated
- 1 medium zuchinni grated
- 1/2 red capsicum sliced finely
- 1 Tbsp olive oil
- juice of half a lime
- Pinch of salt
- 400g konjac noodles
- 1 tsp sesame oil
- 2 tsp tamari
- 1/4 tsp lime zest
- 1 clove of garlic
- 1 young thai coconut
- 1 cup of coconut water (from the coconut)
- 2cm root of galangal
- 2cm root of ginger
- 1cm root of turmeric
- 1 cup fresh cherry tomatoes
- 1 spring onion
- 1 Tbsp tamari
- juice of one lime
- handful of fresh coriander
- 300ml filtered water
Put the veggies into a bowl and add the olive oil, lime juice and salt. Mix well and set aside.
Rinse the noodles and then add the tamari and sesame oil and let marinate.
Firstly scoop out the flesh of the young thai coconut and blend it with 1 cup of the coconut water from inside the coconut. Then add the remaining ingredients and blend well. Strain the liquid (keep the pulp if you want to make raw wraps with it like I did!)
Divide the noodles between two bowls. Add the veggies to each bowl and pour over the broth. Garnish with coriander and spring onion if desired! Enjoy!