Place the shredded coconut, 1 Tbs. coconut oil, kaffir lime leaf, garlic, ginger, chili pepper, and cilantro into a food processor and chop until it’s a smooth paste.
Add this Thai chili paste from the food processor to the blender and blend the mix until smooth and creamy.
Place the cashews, 2 C. coconut water, 1 Tbs. coconut oil and 3 Tbs. Nama soy sauce into a blender to make the coconut cream.
Combine 1 Tbs. Nama soy sauce, 1 Tbs. coconut oil, 1 pinch minced garlic, and 1 pinch of minced ginger with . C. coconut water to make the vegetable marinade.
Pour the marinade over the fresh raw veggies and toss; hold in refrigeration.
Place 8 oz. of coconut cream broth into a bowl, place 3 Tbs. of marinated veggie mix into the soup. Top with fresh cilantro. Enjoy!