Spinach and Coconut Milk Soup

A community recipe by Coby

Not tested or verified by Nigella.com

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Introduction

An easy to whip up pantry soup, ready in next to no time:)

Ingredients

Serves: 4

2 teaspoons peanut oil (or vegetable oil)
2 tablespoons curry paste (of your choice)
1 small onion
1 stick chopped finely lemongrass
1 tablespoon finely grated fresh gingerroot (or half a teaspoon of ground ginger)
1 packet frozen spinach (thawed and squeezed of excess water)
1 cup coconut milk
2½ cups stock (of your choice)
salt
pepper
1 squeeze lemon juice (or lime juice)

Method

Spinach and Coconut Milk Soup is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat oil in large saucepan. Add curry paste and onion, lemongrass and ginger, if using.

Saute until just fragrant and vegetables are slightly softened. Add thawed spinach, coconut milk and stock and bring to a boil. Simmer 5 minutes until flavours combine.

Season to taste with salt and pepper, and a splash of lemon or lime juice.

Puree using a stick blender until smooth. Serve immediately.