Joni Sare, cooking instructor

Raw: Tom Kha Soup

This soup was served for the 1st course, of the 1st evening of Susan’s Soul Collage Retreat. It’s soooo simple and sooo tasty — it’s always a winner.

Serves 2 – 3

1) Mix in blender or food processor, then chill for an hour or overnight:

  • 1 cup water (or Thai Young coconut water)
  • 2 cups coconut milk (1 can, not raw)  (or Thai Young coconut meat)
  • 1 lime, zest and juice
  • 1 tbls red curry paste, or equal parts of garlic, ginger, lemongrass, hot pepper
  • 1 tsp sea salt

2) Garnish with:

  • spiralized carrots
  • diced, or thinly sliced red bell pepper
  • minced, or thinly sliced scallions
  • minced, or thinly sliced basil


If soup thickens beyond desired consistency while chilling, slowly stir in a bit more water to thin.

Source:  Joni Sare, adapted from:

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