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  • January 06, 2021 2 min read

    This gorgeous Thai soup is packed full of energizing flavors such as ginger and lemongrass, and the wonderful renewal properties of mushrooms and sprouts!


    Makes 2 servings - Prep time: 10 minutes - Cook time: 5 minutes



    4 cups coconut cream

    2 lemongrass stalks, tender yellow parts only, roughly chopped

    1 inch piece of fresh ginger or galangal root

    2 medjool dates, pitted

    1 clove of garlic, crushed

    1 tablespoon Thai curry paste

    1/2 teaspoon ground turmeric

    2 tablespoons tamari

    2 tablespoons extra virgin olive oil

    Juice of 1 lime

    1/4 cup chopped fresh cilantro, plus extra whole leaves to garnish

    Pink salt to taste

    2 cups sprouted beans or seeds of choice

    1 lime, cut into four wedges


    Mushroom Pearls:

    2 cups shiitake mushrooms, sliced

    1/4 cup tamari

    1 tablespoon toasted sesame oil



    1. - Start by marinating the mushrooms: whisk together the tamari and toasted sesame oil in a large bowl. Add the mushrooms and toss gently to cover them with the marinade. Set aside.
    2. - To make the soup, combine the coconut cream, lemongrass, galangal or ginger root, dates, garlic, curry paste, and turmeric in a blender and blend on high speed until smooth.
    3. - Strain through a mesh sieve set over a bowl, then return the strained mixture to the blender. Add the tamari, olive oil, lime juice, and cilantro and pulse just to combine. Season with salt to taste.
    4. - To serve, divide the sprouts between bowls and pour the soup over. Decorate with the marinated mushrooms and cilantro leaves. Serve accompanied with the lime wedges, and enjoy!


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