Makes 2-4 servings.

Thai coconut soup is heaven at its best. Fresh coconut makes this soup divine.

2 cups young coconut meat
2 cups young coconut water
2 tablespoons peeled & chopped fresh ginger
1 clove garlic
1 Thai chili pepper (a small hot pepper), adjust amount to tailor flavor. Go slow! You can always add more. (Any hot pepper can be substituted.)
3 tablespoons chopped basil
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
1 tablespoon ground lemongrass
2 teaspoons oregano
2 tablespoons organic extra-virgin olive oil, or 1 tablespoon cold-pressed coconut butter (optional)
2 tablespoons nama shoyu or Bragg's Amino acids
Sun-dried sea salt to taste

In a food processor or blender, blend coconut meat and water with ginger, garlic, and chili pepper until smooth. Add more coconut water if necessary if a thinner consistency is desired. Add chopped herbs, olive oil or coconut butter, and nama shoyu, and gently blend. Season with sea salt to taste

I gave this 4.5 and David gave it 4.75 (out of 5)!!! Pretty Onolicious!