Ingredients

1 young Thai coconut (the flesh and water of, about a cup of flesh and 1 1/2 cups of water)1 thin carrot, cut in chunks1 small clove garlic1.5 tsp galangal ginger ( if you don’t have galangal ginger, you can use 1 tsp fresh ginger)2 tsp curry powder1/2 Thai chili pepper, mined (these can be quite spicy so start with less if you don’t want it spicy)2 Tbsp green onion, chopped2 Persian cucumbers, julienned to form noodles1 red bell pepper, cut into matchsticks1 handful cilantro1/2 cup water (more or less to desired consistency)(optional) 1/2 Tbsp lemon juice(optional) 1 medjool date, pitted

Instructions

Fill a medium size bowl with the sliced vegetables (bell pepper, cucumber noodles and cilantro).Blend the rest of the ingredients in the blender. If you want warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature. Garnish with cilantro.