Ingredients
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1 fresh young Thai Coconut
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1 cup Almond Milk
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Water
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¼ cup of marinated Needle Mushrooms
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¼ cup of dry coconut shredded marinated Noodles
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¼ cup of marinated shredded Carrots
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¼ cup of Wakame
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½ tsp Sesame Seeds
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¼ cup chopped fresh Shallot
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¼ cup chopped fresh Coriander
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¼ cup marinated beans Bean Sprouts
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¼ tsp Chili Powder
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½ tbsp chopped Dill
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2 tbsp Olive Oil
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Some Spinach
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1 tbsp Lemon Juice
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1 tbsp Lemon Grass
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1 tbsp finely chopped Ginger
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A little fresh Chili
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Salt
Directions
Steps
|
1
Done
|
Put the almond milk and the coconut flesh with the lemon grass and the ginger into a blender and blend. Warm and serve in a bowl. |
|
2
Done
|
Marinate for 30 minutes the coconut, the carrot, the needle mushrooms, the wakame seaweed with sesame oil, salt, a little tamari, rice vinegar and chopped garlic. |
|
3
Done
|
Put all the ingredients together and let them stay for a few minutes. |
