Pure Joy Planet

Thai Coconut Curry Soup

Ready in


  • Juice of 1 lime (about 2 Tbs.)
  • 1 tsp. Mineral salt (Himalayan, Real or Celtic)
  • 3 dates, pitted (skip for low sugar)
  • 1 Tbs. Coconut Aminos (or Tamari)
  • 1-2 cloves garlic, peeled
  • 1 tsp. curry powder
  • 1 Thai chili (small red or green) use seeds for extra heat


  1. Open all the young coconuts and pour the water into a pitcher.
  2. Scoop all the coconut meat out and mix with the remaining ingredients.
  3. Blend until the coconut meat becomes smooth and there is no sign of coconut pieces (this may take a couple minutes if the coconuts are cold).
  4. Add the remaining coconut water from the other pitcher and blend again. (add less coconut water for a thicker soup or for a salad dressing)
  5. You may warm it on the stove if desired or serve as is.
  6. Pour into bowls and decorate with sliced green onions or dehydrated onions.
  7. This soup will last in the refrigerator for up to 5 days.