Raw Tom Yum Coconut Soup GF/DF

Benefits: coconut is rich in caprylic acid – anti fungal, the oil increases fat burning in the body, stimulates immune system and metabolism.


  • 2 young coconuts to use: remove the water and then scrape out the flesh
  • 2 cups coconut meat
  • 2 cups coconut water, reserve extra water to thin soup or to drink!
  • 2 tablespoons fresh ginger, peeled and chopped
  • 1 clove garlic
  • 1 red chili pepper
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped cilantro
  • 10 kaffir lime leaves, finely chopped
  • 1 tablespoon lemongrass
  • 1 tablespoon cold pressed coconut butter
  • mineral salt to taste


Blend coconut meat and water with garlic, ginger and hot pepper until very smooth.  Add more coconut water as necessary if a thinner consistency is desired.  Add chopped herbs, coconut butter, and kaffir lime leaves and blend again until you have a smooth (green) soup!

Next finely chop your favourite raw vegetables, cucumber, celery, red pepper, radish, carrot as desired.  Place in a bowl and then pour over the coconut soup, to fill the bowl.  Stir and enjoy!

Keep the soup base in the fridge for up to 3 days.

Dairy Free, Gluten Free, Photo Post, Recipes