Tom Yum
This traditional Thai-style soup is my personal favorite. I love coconuts, and this soup is all about the coco. I like to use different ages of
coconut meat to get varied textures. A more mature nut makes a chunky soup, while a younger one makes a creamy soup. I also like to use a
variety of hot peppers: jalapeño, serrano, and even the super-spicy Thai chile, just to get a wide range of spiciness. Some peppers are hot as
you eat them, others after you eat them; my favorites are hot only when you stop eating them. (Pictured here, top left)
SERVES 2 TO 4
1 coconut
7 leaves basil, plus additional for garnish
1 sprig oregano
5 sprigs cilantro, stemmed
½ Thai, jalapeño, or serrano chile, seeded and minced
2 tablespoons Bragg Liquid Aminos or nama shoyuOpen the coconut with a machete, cleaver, drill, or knife (see here). Pour the coconut water into a blender. With a metal spoon, scoop out the
coconut meat and place in the blender with the coconut water. Add the basil, oregano, cilantro, chile, and Braggs and blend until smooth. Pour the
soup into individual bowls and garnish each with a few basil leaves.