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15 min

20 min



raw. Tomato & coconut seaweed soup

Prep Time:

Total Time:



About the Recipe

Salty sweet tomato noodle soup.



2 cups of baby tomatoes

2 cloves of garlic

Juice of a lemon

4cm cube of fresh ginger

2 cm cube of galangal

1/4 small red chilli

2 medjool dates ( pitted )

3/4 meat of a coconut

1/4 juice of a coconut

Vegetable noodles

2 cucumbers

Handful of dulse

Served with

1/4 cup of coconut meat

1/2 chilli

1/4 lemon


Step 1 Blend all the soup ingredients together.

Step 2 Pour blend into a serving bowl.

Step 3 Top with cucumber noodles, coconut, dulse, chilli & lemon and serve.

Chef's Tips

  • You can then enjoy this as is or place into a dehydrator for 3-4 hours at 110’f ( I use an Excalibur dehydrator ) to enjoy this dish slightly warmed.

  • You can substitute the cucumber for carrots in this dish.

  • Chillli is always optional.

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