Curried Coconut Vegetable Noodle Soup

For the soup base:

Place the coconut meat, scallion , jalapeno pepper, dates, garlic, ginger , curry powder , shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.

For the kelp noodles:

Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.

Cook's Note: Noodles can be used plain in the soup, however, if time permits, marinating them adds a burst of flavor and is preferred.

For the vegetable mixture for the soup:

Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.

Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.