Raw Vegan Tom Yum Soup


Photograph by Anna Pacheco
Course: Soup
Servings: 4 People
Author: Stephen Rouelle


  • Food Processor
  • Blender
  • Knife


  • 2 Cup + Cup Coconut Water (Raw)
  • 1 Cup Cashews (Raw)
  • 3 Tbs. Coconut Oil
  • 3 Tbs. + 1 Tbs. Nama Soy Sauce (Raw Soy Sauce)
  • 1  Kaffir Lime Leaf
  • 1 Tbs. + 1 tsp.  Ginger (Fresh, Peeled and Clean)
  • 2 Cloves Garlic
  • 1 Hawaiian Chili Pepper
  • 1/2 Cup  Shredded Raw Coconut
  • 1/2 Cup Thin-Sliced Carrots
  • 1/2 Cup  Bok Choy (Sliced Thin)
  • 1/2 Cup Shiitake Mushrooms (Sliced Thin)


  • 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!