So, I’m back in Hawaii. There’s not a lot in season at the moment, but we have craploads of lemongrass, so this awesome soup came into being. It tastes so complex and…well, not raw. And it has no fat. Bring it on, I say!
Serves two as a starter
4 cups of coconut water
1-2T lemongrass shoots
1/4 cup of your favorite seaweed
4-5 Keffir lime leaves (or a bit of lime juice)
1t-1T ginger (optional)
1/2 lemon, juiced
2T cilantro
Two or three cups of your favorite chopped veggies
Put the seaweed in half a cup of water and soak for about fifteen to twenty minutes. Then, blend a cup of coconut water with the lemongrass, lime leaves, ginger, and lemon juice. Strain that mixture and blend with the remaining coconut water and cilantro. Mix in the veggies, and you’re done!
For the veggies, I used shredded carrot, Chinese cabbage, diced zucchini, Bell pepper, and some mushrooms, but you can use whatever turns you on. The broth is the important part.
