For my dear brother's quarter-of-a-century birthday he requested a gourmet raw dinner of my creation. I made several dishes from "Raw: The UNcook Book" by Juliano, all which were tasty. But as a non-raw-foodist, (but culinary devotee) I believe this recipe stood above and beyond the others and I am very excited to recreate it. It's perfect for hot summer weather as it is a chilled soup, and the coconut, chilies and lemongrass flavors invigorate and cool the palate.
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Tom Khai
10 cherry tomatoes, halved
2 tsp minced garlic
2 tsp minced ginger
2/3 c fresh mint, chopped
2/3 c fresh basil, chopped
2/3 c fresh cilantro, chopped
1 Tbsp chopped walnuts
2/3 c marinated portobellos (see recipe below)
2 Tbsp chives and/or green onions, chopped
3 Tbsp fresh squeezed lime juice
1/2 tsp fresh Thai chili, minced
1 Tbsp minced galanga
1 c fresh coconut meat, chopped
1 medium-sized avocado
2 Tbsp kaffir lime leaves, well minced
1 Tbsp lemongrass, well minced
4 c coconut water (from 2-3 coconuts)
2/3 c Nama Shoyu (i substituted about 1/2 c garbanzo miso paste)
2/3 c olive oil
In a serving bowl combine cherry tomatoes, garlic, ginger, mint, basil, cilantro, walnuts, mushrooms, chives and/or green onions, lime juice, Thai chili, and galanga. Stir and set aside. Grind the kaffir lime leaves in a coffee grinder or mince by hand. Set aside. Chop 1 c coconut meat by hand and put it in the blender. Just before you're ready to eat, add to the blender the galanga, avocado, lemongrass, coconut water, Nama Shoyu (or miso paste), olive oil, and curry chutney. Blend until the soup is creamy with no remaining chunks. Pour blender contents over ingredients in serving bowl, mix, and serve right away.
Marinated Portobellos
2 c diced portobello mushrooms
1 c Nama Shoyu (i substituted about 1/4 c garbanzo miso paste & 1/2 c water here)
1/4 c olive oil
Mix Nama Shoyu (or miso paste) with olive oil. In a bowl, soak mushrooms in this mixture for at least 10 minutes and up to 6 hours. Discard marinade.
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