2 cans of coconut milk
1 thin carrot, cut into discs
1 small clove garlic
1.5 tsp galangal ginger ( if you don’t have galangal ginger, you can use 1 tsp fresh ginger)
2 tsp curry powder
1/2 Thai chili pepper, minced (these can be quite spicy so start with less if you don’t want it spicy)
2 Tbsp green onion, chopped
2 Persian cucumbers, julienned to form noodles
1 red bell pepper, cut into match-sticks
1 handful cilantro
1/2 cup water (more or less to desired consistency)
(optional) 1/2 Tbsp lemon juice
(optional) 1 medjool date, pitted
NOTE: I put optional for the above two ingredients because this soup really is good both ways, with and without them, however they do go together so it’s best to either use them both or leave them both out.
Fill a medium size bowl with the bell pepper, cucumber noodles and cilantro.
Blend the rest of the ingredients in the blender. If you want warm soup blend for about 2 minutes, otherwise blend until creamy, pour over vegetables and serve room temperature. Garnish with cilantro.
Enjoy!