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Spinach and Coconut Milk Soup

A community recipe by

Not tested or verified by

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


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)


Spinach and Coconut Milk Soup is a community recipe submitted by Coby and has not been tested by 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.
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