For the amateur chefs, this soup is labor intensive, but the taste is worth the work - make sure you have some wine to help with the process. For the coconut portion of the recipe, it may be best to buy a coconut from a juice place and have them cut up the coconut because it took me forever and I had to use a hammer. Seriously. The soup takes about two hours to prepare so give yourself some time. Serves 2 for dinner or 4 as an appetizer.
4 cups thinly sliced bok choy (I used half bok choy, half Swiss chard, but you could use any green)
6 tablespoons Bragg Liquid Aminos, divided (could also use tamari or low sodium soy sauce)
4 tablespoon sesame oil, divided
1 1/2 cup thinly sliced mushrooms (I used about 2 cups)
1 tablespoon coconut sugar or organic sugar
1 young Thai coconut, meat and liquid
water (enough to make 2 1/2 cups total liquid when combined with the liquid from the coconut)
1/2 teaspoon cumin
1/2 teaspoon turmeric (I just used curry because I didn't have turmeric)
1 1-inch piece ginger, peeled and chopped fine
1 teaspoon raw chili garlic sauce (or any type of Asian hot sauce)
Himalayan salt and pepper to taste
Instructions (Read carefully before starting)
Toss bok choy (or other green) with 3 tablespoons Bragg Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour (I put in the oven at 250). Toss mushrooms with remaining Bragg, sesame oil and coconut sugar. Let marinate for at least one hour.
Place coconut flesh, coconut water and water in high-speed blender or heat pre-bough coconut water/mylk in a pot. Blend until the mixture starts to feel warm. Add cumin, turmeric, ginger, raw chili garlic sauce, salt and pepper. Blend until combined.
Remove to bowl, stir in bok choy and mushrooms. Re-heat gently if desired.