For the soup base:
Place the coconut meat, scallion, jalapeno
pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut
water in a thin and steady stream through the top of the blender while the blender
is running. Serve at room temperature or heat, if desired. Set aside.
For the kelp noodles:
Rinse the kelp noodles in water. Drain
well and cut to desired length. Place the noodles in a bowl and toss with the lime
zest, lime juice, grated fresh ginger, chile
flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
Cook's Note: Noodles can be used plain in the soup, however, if time permits, marinating them adds a burst of flavor and is preferred.
For the vegetable mixture for the soup:
Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.