So I woke up very early this morning, damned jet lag. While I was lying in bed waiting patiently until a reasonable hour to get up, I was imagining how to combine some of the flavors I love in Thai cooking into a green smoothie. Tom Kha soup is a beloved Thai dish that contains coconut milk, lime juice, lemongrass and chili, among other things of course. It seemed perfect to make into a delicious green smoothie. I had a young coconut sitting in the fridge that was just begging to be used. I also had some napa cabbage that would add some “green” without adding much color (I wanted a nice white smoothie). As soon as my partner was awake and up and I could use the blender, I dashed to the kitchen to make this.
Tom Kha Green Smoothie
2013-09-01 09:45:19
Serves 2
Total Time
10 min
Ingredients
- Flesh and 1 cup coconut water from a young coconut
- 1 1/2 fresh limes, peeled with seeds removed
- 1 banana, frozen
- 1 small hot green chili
- 1 small piece of lemongrass (about 1/4 inch, or more if you like)
- 1 cup napa cabbage
- 1 tbsp hemp seeds
- 1 cup ice
- 2 tsps sugar (or other sweetener)
- 1/4 tsp salt
- 2 tbsps coconut milk (optional, if you want a creamier smoothie)
Instructions
- Crack open your young coconut, use 1 cup of coconut water for this recipe and reserve the rest.
- Scrape out the flesh of the young coconut and put it in your blender.
- Add all other ingredients to blender.
- Blend on high until smooth.
Notes
- If you want more of a kick, add more chili!
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