Spinach and Coconut Soup- a Thai Fusion food

  • 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



Step 1

Heat a wok and add 1 tsp oil. Add in the curry paste and put a lid as it fries.

Step 2

Add in the finely chopped spinach. Fry for 2-3 minutes, until it wilts and significantly reduces in volume.

Step 3

Meanwhile, start mixing the coconut milk with some of the water to create a paste.

Step 4

Add the remaining water into the soup.

Step 5

Add in the stock cube. Boil for 5 minutes.

Step 6

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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