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SPINACH AND COCONUT SOUP

SPINACH AND COCONUT SOUP

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Serves: 2-4

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire. If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The  chopped red chilli I add on serving is not obligatory, but I like the Christmas confetti!

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Ingredients

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  • 2 tablespoons green Thai curry paste
  • 1 x 400 ml can coconut milk
  • 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)

Method

  1. Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
  2. Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)
  3. Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes. 
  4. When serving, if so wished, sprinkle each bowl with chopped red chilli.

Additional information - for gluten free check the stock powder is gluten free.

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  • This is a great comfort food (with bite). So easy and quick to make and lovely to savour

    Posted by alibas on 8th Nov 2012 at 8.37