You can buy both young coconuts and frozen kefir leaves at Asian markets, but you can also find the young coconuts at many health food stores. Young coconuts have a delicious jelly-like meat inside, along with some of water which is super-high in electrolytes and nutrients. These are a staple food to many raw foodists. The only drawback is that the seemingly impenetrable husk takes some practice in learning how to open, but I provide a shortcut so that you can enjoy this soup often:
Asian markets also usually carry frozen shredded young coconut meat in their frozen food section. They are slightly preserved and do contain sugar, so while defrosting I open the package and place the frozen coconut meat in a colander so that the sugared water will run off. Then run fresh water over the meat for several minutes to remove the rest. You can also buy some preservative-free coconut water to blend with the defrosted young coconut.
THAI COCONUT SOUP
1 young coconut (flesh and water)
½ garlic clove
½ inch fresh ginger
½ cup water
½ cup pineapple (reserve ¼ cup cut into small pieces)
2 kefir leaves
juice from 1 lime
½ tsp. Celtic sea salt
1 TB. agave or honey
1-2 fresh or dried chilis
Scoop out the soft meat from young coconut and place in blender with the coconut water. Add the rest of the ingredients EXCEPT: ¼ cup pineapple, 2 kefir leaves and reserve 1 chili
Blend for 1 minute – taste for spiciness and adjust by adding additional chili if needed.
Blend again for several minutes until the blades warm the mixture. If you prefer a warmer soup, heat gently on stovetop but do not allow to boil as this will destroy the enzymes and nutrients.
Break kefir leaves into small pieces and stir in gently – allowing their flavor to steep into the warmed soup.
Stir in the pieces of pineapple and garnish with a dried chili pepper.
Add any additional items for more texture:
Corn (defrosted) or shaved off ear
Shaved slices of shitake mushrooms
Crumbled kale chips