Kelp Noodle Soup with Coconut

Kelp Noodle Soup with Coconut

I’ve developed a minor obsession with two new types of food; Kelp noodles and coconut. To be honest, I was never a big fan of coconut or kelp growing up, but lately I can’t seem to get enough of either of them! I think this dish is really what changed it all for me. The flavors go well together and the kelp noodles are so thin you barely notice the ocean-y aroma that kelp products sometimes emit. Not to mention, they are fat-free, gluten-free, and very low in calories and carbohydrates. This dish also fits under the “quick and easy” category as it only takes about 20 minutes from prepping the ingredients to taking the first warm and delicious bite! Another great quality that I love to find with food is the room for flexibility. Feel free to experiment with different vegetables and spices to adjust it to your liking!

Kelp Noodle and Coconut Soup


• 3 cups vegetable broth
• 1 12oz package kelp noodles
• 1 14oz can coconut milk
• 3 tbsp fish sauce
• Juice from ½ lemon
• Juice from ½ lime
• 1 large shallot, finely minced
• 2 tsp raw honey ( I recently decided to make the switch from agave to raw honey because of new information about agave that I discovered, particularly this article. This photo was taken before the switch. )
• 1 tbsp grated ginger
• 2 green onions, sliced
• ½ tsp ground coriander
• ½ tsp red pepper flakes
• 1 cup cooked or raw shrimp, cleaned and peeled (optional)
• 1 small bunch cilantro, stems removed

Kelp Noodle and Coconut Soup


• In a large bowl, combine vegetable broth, fish sauce, lemon juice, lime juice, ginger, shallot, honey, coriander, green onion, coconut milk, and red pepper flakes. Bring to a low simmer.
• Rinse and cut noodles into a few smaller sections (they tend to get tangled and are difficult to separate without cutting first). Add to mixture.
• Let simmer for about 10 minutes on medium-low heat.
• At the last minute, add cilantro and shrimp.
• Remove from heat, pour into bowls and top with an extra sprig or two of cilantro.
• Serve and enjoy!

Kelp Noodle Soup with Coconut


Coconut milk is rich in antioxidants, as well as C, E, and B vitamins. It is a great substitute for cow’s milk as it does not clog arteries and is easier to digest. It also contains magnesium, phosphorus, potassium, and iron. Kelp is rich in sodium algenate, an element that is known to protect the body from radiation as well as remove it. It is also a good source of iodine which helps maintain healthy thyroid function. Chlorophyl is abundant in kelp and helps stimulate red blood cell production, increasing oxygen flow around the body.

Do you have any good recipes with kelp noodles or coconut? Please share in the comments section below!

Hearty Lima Bean and Barley Chowder

Bean and Barley Soup.

Several months back I watched the documentary Forks Over Knives and I immediately had to buy the cookbook.  For those of you who are not familiar with Forks Over Knives, it’s a documentary that shares success stories of individuals with major health issues (heart disease, diabetes, high cholesterol) who have seen their illnesses literally reverse by becoming vegan and eating only whole or plant-based foods.  Personally, I’ve recently become more of a believer in the “eat right for your blood type” ideology (more about that concept in a future post), but that doesn’t mean it’s not a great documentary with some amazing stories shared by people who have integrated healthy eating into their lifestyle and seen incredibly positive results.  Also, studies show that Americans typically eat way more meat and dairy than we should be eating, so incorporating more whole foods and veggies into a diet is never a bad thing.  Another pro is that the recipes taste good. I’ve tried a handful of Forks Over Knives recipes and I must admit, I’ve thoroughly enjoyed all of them.  The only negative aspect of the book are the lack of food photos, so I figured I’d share a couple of my own.  I made this soup last week when we had a whole two days of rain and I felt like eating something warm and hearty.  Now we’re back to 90 degree heat and I’m back to eating salads.  California weather is always a surprise.

Bean and Barley Soup.

*Note: This recipe makes A LOT of soup. Unless you are making it for a dinner party, or plan on eating it for 3 days in a row (like I had to), I would recommend cutting the recipe in half. 


• 8 cups water or vegetable stock ( I used 4c water, 4c stock)
• 1 cup dry baby lima beans
• 1 cup chopped white or red onion (I used white)
• 1 cup chopped carrot
• 1 celery stock, finely chopped
• 1/2 cup pearl barley
• 1 tbsp crushed garlic
• 1 teaspoon thyme (or another herb. I used parsley)
• Salt and pepper to taste

BEFORE: Soak lima beans in water overnight then drain.


1.  Place water and lima beans in a large pot and bring to a boil.

2.  Add onion, carrot, celery, pearl barley, crushed garlic, and thyme.

3.  Bring back to a boil.

4. Reduce heat, cover, and let simmer for about 2 hours, or until the broth is creamy and
the barley and beans are tender.

6. Season lightly with salt and pepper.

OPTION: The next day I decided to sauté some mushrooms, garlic, and kale before adding the soup to reheat.  I topped it with a little Sriracha and the juice from a couple lemon wedges – It tasted even more delicious than the first time!


Barley may be used to help in the prevention and management of diabetes by slowing glucose absorption.  It is a great source of dietary fiber. Barley also contains phytochemicals which may reduce the risk of cancer and other diseases, as well as antioxidants, iron, magnesium, zinc, and other vital nutrients.

Lima beans are also a high-fiber food. They’re considered to be heart-healthy because they are low in fat and contain no cholesterol. Lima beans are a good source of protein and aid in digestion.