Spinach and Coconut Soup- a Thai Fusion food2015-02-14
- Servings : 2-3
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
I’m always looking for new recipes, so when I came across this recipe from Nigella, I had to absolutely try it. I am particularly attached to coconut, given my coastal Indian roots and am perennially anemic- so spinach is most favoured.
This delightfully fragrant soup comes together in minutes and I bet you’ll be gobsmacked at how easy it is!
Try it’s fabulous not just because of its nutritional content but also because it is so warming on a cold winter’s night!
- Spinach, frozen or fresh- 250 gm 1 x 400 ml can coconu 500 grams frozen chopped spinach 250 ml freshly boiled water 1 teaspoon vegetable bouillon powder (such as Marigold) 1 red chilli deseeded and chopped (optional)
- Thai green curry paste- 1 tbsp
- Coconut milk- 200 ml
- Water- 175 ml
- Stock cube ( Maggi Soup seasoning)- 1
- Red chilli- 1 ( for garnish)- optional
Heat a wok and add 1 tsp oil. Add in the curry paste and put a lid as it fries.
Add in the finely chopped spinach. Fry for 2-3 minutes, until it wilts and significantly reduces in volume.
Meanwhile, start mixing the coconut milk with some of the water to create a paste.
Add the remaining water into the soup.
Add in the stock cube. Boil for 5 minutes.
Turn the heat down, and stir in the remaining coconut milk
The delicious soup is ready.
If you like more heat, serve with a sliced fresh red chilli.
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