Ingredients

• 1 1/2 cups Thai young coconut meat
• 1 scallion
• 1/2 to 1 1/4 jalapeno pepper, seeded
• 1 to 2 pitted, medium dates
• 1 to 2 medium cloves garlic, peeled
• 2 tablespoons grated fresh ginger
• 1 tablespoon curry powder
• 2 teaspoons shiitake powder or wheat-free tamari
• 1 teaspoon red or green curry paste, optional
• 1 teaspoon salt
• Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
• 1/4 teaspoon tamarind paste
• 5 cups coconut water
• 1 (12-ounce) package kelp noodles
• Lime zest
• Peeled and grated fresh ginger
• Chile flakes, as needed
• Toasted sesame oil, to taste
• Baby bok choy, thinly sliced
• Savoy or Napa cabbages, shredded
• Red cabbage, shredded
• Carrots, julienned
• Shiitake mushrooms, thinly sliced
• Snow peas, slivered
• Bean sprouts
• Fresh cilantro leaves, for garnish
• Lime wedges, for garnish

Instructions

1. For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
2. For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
3. For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
4. Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.