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Spinach and Coconut Soup

by
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Introduction

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 glossy red confetti!

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 glossy red confetti!

Ingredients

Serves: 2-4

Metric Cups
  • 2 tablespoons green thai curry paste
  • 1 x 400 millilitres can coconut milk
  • 500 grams frozen chopped spinach
  • 250 millilitres freshly boiled water
  • 1 teaspoon vegetable bouillon powder (such as Marigold)
  • 1 red chilli deseeded and chopped (optional)
  • 2 tablespoons green thai curry paste
  • 14 ounces can coconut milk
  • 1 pound frozen chopped spinach
  • 1 cup freshly boiled water
  • 1 teaspoon vegetable bouillon powder (such as Marigold)
  • 1 red chile 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.
  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 chile.

Additional Information

For gluten free check the stock powder is gluten free.

For gluten free check the stock powder is gluten free.

Tell us what you think

What 5 Others have said

  • I've made this soup both with fresh spinach and frozen. There's no doubt. The fresh spinach is a million times better to use. I loved the soup with fresh spinach, but not with frozen. I added chopped sugarsnaps, spring onions, chilies and coriander as condiments. Lovely!

    Posted by Manilisen on 16th January 2015
  • Every now & then a recipe comes along that I have to make almost immediately. This was one of those recipes when it was Recipe of the Day yesterday, and I am so glad I didn't resist the impulse to make it. Not only was it incredibly quick & easy (enough so that I managed to make and eat it in my lunch hour) but it is absolutely delicious. I have a feeling that I will be making this rather often from now on.

    Posted by Cwtches & Cookies on 4th November 2014
  • Lovely - also quite nice with a squirt of lemon or lime juice!

    Posted by Deb Dewhirst on 8th November 2014
  • Am definitely going to try this! Thank you!!!

    Posted by paigecrisp96 on 23rd September 2013
  • This is a great comfort food (with bite). So easy and quick to make and lovely to savour

    Posted by alibas on 8th November 2012
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