In my notes, I have this listed as “the best soup yet!” It really is delicious – silky coconut meets warm curry spice with a kick of freshness from the cilantro and lime. Another soup that does not taste raw!
- Meat of 1 young coconut
- 2/3 c water
- 1/4 inch fresh ginger, peeled
- 1 clove garlic
- 1 tsp curry power
- Juice of half a lime
- Handful of cilantro (stems are fine)
- Half a jalapeño, seeded
- Few shakes of salt
- Additional water as needed
- (Optional) Few leaves mint
Directions: Open the young coconut, drain the coconut water, and scoop out the meat with a silicone spatula (with practice you can pull it out in one piece). Clean off any woody parts by rinsing the meat in the sink with warm water. Peel the ginger (I just use a knife to trim it down), and cut the jalapeño in half lengthwise, removing the seeds under running water to prevent spicy fumes from getting in your eyes. Add the ingredients to the blender, blend, and enjoy!
Options/tips: You may wish to start with 1 tsp of curry and add more to taste. You may also wish to experiment with different brands of curry powder – I find there’s a wide range of flavors. I like adding fresh jalapeño as another fresh, bright element to the dish, but you can sub it for cayenne or another spice of your liking. The mint leaves are totally optional, but are a nice way to elevate the brightness even further.
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