Raw Coconut Bok Choy Spicy Soup

 

Recipe By Rawmazing

INGREDIENTS:

  • 4 cups thinly sliced bok choy
  • 6 tablespoons Braggs Liquid Aminos, divided
  • 4 tablespoon sesame oil, divided
  • 1 1/2 cup thinly sliced mushrooms
  • 1 tablespoon coconut 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
  • 1 1-inch piece ginger, peeled and chopped fine
  • 1 teaspoon raw chili garlic sauce 
  • Himalayan salt and pepper to taste


DIRECTIONS:

  • Toss bok choy with 3 tablespoons Braggs Liquid Aminos and 2 tablespoons sesame oil. Dehydrate at 115 degrees for 1 hour.

  • Toss mushrooms with remaining braggs, sesame oil and coconut sugar. Let marinate for at least one hour.

  • Place coconut flesh, coconut water and water in high-speed blender. 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.