1 1/2 cups Thai young coconut meat
1/2 to 1 1/4 jalapeno pepper, seeded
1 to 2 pitted, medium dates
1 to 2 medium cloves garlic, peeled
2 tablespoons grated fresh ginger
1 tablespoon curry powder
2 teaspoons shiitake powder or wheat-free tamari
1 teaspoon red or green curry paste, optional
1 teaspoon salt
Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
1/4 teaspoon tamarind paste
5 cups coconut water
1 (12-ounce) package kelp noodles
Peeled and grated fresh ginger
Chile flakes, as needed
Toasted sesame oil, to taste
Baby bok choy, thinly sliced
Savoy or Napa cabbages, shredded
Red cabbage, shredded
Shiitake mushrooms, thinly sliced
Snow peas, slivered
Fresh cilantro leaves, for garnish
Lime wedges, for garnish
For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.
Noodles can be used plain in the soup, however, if time permits, marinating them adds a burst of flavor and is preferred.
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