This is my first attempt at sharing a recipe I created. It is inspired by the raw vegan Thai coconut soup from Cafe Gratitude. I am not too great at following recipe directions or creating them, I’m more of an improv cook. Usually I use recipes for inspiration purposes only but I really surprised myself with this raw vegan Thai Coconut & Lemongrass Soup so this time I had to write it down immediately so I wouldn’t forget. People say when they start eating vegan food they feel lighter, well to me raw food is the next step. Whenever I incorporate raw foods into my diet I gain energy… Nough talk! Here it is:


For the Soup

  • 4 Cups homemade Coconut Milk
    (blend together the liquid and meat from 2 young Thai coconuts)
  • 1 Cup homemade Almond Mild
    (blend together 1 Cup raw almonds & 3 Cups water for 2-3 min. then strain using cheese cloth)
  • 1/4 cup olive oil
  • 2 Tbsp. minced ginger
  • 1 – 2 Tbsp. minced garlic, depending on garlic affinity 😉
  • 2 Tbsp. Nama Shoyu
  • 2 Tbsp. Curry Powder
  • 1 Jalapeño
  • 1 Tbsp. Chili Powder
  • 1 ½ Tbsp. Salt
  • juice from two lemons
  • juice from one lime
  • 2 stalk of lemongrass – minced


  • 1 diced avocado
  • 1 diced medium tomato
  • 1/2 diced Shallot & diced green onion
  • Cilantro
  • 10 Shitake Mushrooms  (marinated in Nama Shoyu)
Prepped Veggies

Prepped Veggies


I usually make the almond and coconut milk beforehand whenever I have some free time. Even if I don’t make the soup in the next couple of days, I just use them for smoothies or granola.

In a blender combine all the ingredients except for the toppings until smooth. Add salt and/or pepper to taste. Add toppings, serve, viola!

Serves 4 – 5

Raw Vegan Thai Coconut & Lemongrass Soup

Raw Vegan Thai Coconut & Lemongrass Soup