1 1/2 cups Thai young coconut meat
1/2 to 1 1/4 jalapeno pepper, seeded
1 to 2 pitted, medium dates
1 to 2 medium cloves garlic, peeled
2 tablespoons grated fresh ginger
1 tablespoon curry powder
2 teaspoons shiitake powder or wheat-free tamari
1 teaspoon red or green curry paste, optional
1 teaspoon salt
Zest and juice of 1 lime 1 tablespoon lime juice (zest lime first reserve for noodles)
1/4 teaspoon tamarind paste
5 cups coconut water
1 (12-ounce) package kelp noodles
Peeled and grated fresh ginger
Chile flakes, as needed
Toasted sesame oil, to taste
Baby bok choy, thinly sliced
Savoy or Napa cabbages, shredded
Red cabbage, shredded
Shiitake mushrooms, thinly sliced
Snow peas, slivered
Fresh cilantro leaves, for garnish
Lime wedges, for garnish
Noodles can be used plain in the soup, however, if time permits, marinating them adds a burst of flavor and is preferred.
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