Asian Soup with Goji and Mint

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Yield: 2 portions

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Refreshing soup based on electrolyte-rich coconut water. Lemongrass, goji, and coconut flesh “noodles” are added for texture and flavor.

  • water of 1 Thai coconut (about 1 ½ cups)
  • 1/3 – 1/2 cup cashews, soaked for a few hours
  • 2 tsp. lemongrass, chopped, outer fibrous layer removed
  • 2 tsp. fresh lemon juice
  • ¼ tsp. Chinese Five Spice (or a combination of anise, cinnamon, star anise, cloves and ginger)
  • “meat” of 1 Thai coconut, cut into thin long strings
  • 1/8 cup dried goji berries, soaked for 30 min. and drained
  • a few mint leaves
To make a soup base, combine coconut water, cashews, lemongrass, lemon juice and Chinese Five Spice in a blender, and process on high. Pour the mixture into a bowl, add goji berries and coconut meat. Garnish with mint leaves when serving. Preparation time: 20 min. plus soaking time