Some days are super busy and one is too tired to cook at the end of the day. This recipe is just perfect for such days, it is heathy and easy. It is an almost instant, super-soothing meal made easily from store bought ingredients.
I buy spinach in bulk, wash and remove the thick portion of the stems and boil it. Then blend it and freeze. I don’t chop the spinach. Frozen spinach is handy to add to curries or mix in with yoghurt and add some salt and chilli for a light lunch. To boil spinach place the washed spinach in a pot with a lid. Place on a medium flame and leave. Don’t stir. The spinach wilts and cooks in its own water. Depending on quantity it takes 10-20 minutes. Let it cool down, divide and then freeze in smaller packets depending on your use.
The recipe required use of Thai green curry paste, however the one I had was on the spicer side. To balance the spiciness and to make the soup creamy I add a cup of milk to it. Soup tasted delicious on its own and was quite filling. Just the thing I needed to end my day.
Spinach and Coconut Soup
2 x 15ml tbsps Thai green curry paste
400ml coconut milk
500g frozen chopped spinach
250ml freshly boiled water
1 vegetable cube
250 ml milk
1 red chilli, deseeded and chopped
Greek yoghurt for serving
Step 1: Take a medium size pan with a lid and add the curry paste with 4 tablespoons of coconut milk, whisk it well and add the stock cube and place it on the stove with low heat to warm it up.
Step 2: Pour the remaining coconut milk, a cup of milk and the frozen spinach. Give it good stir, and then pour in the boiled water. This will help defrost the spinach. The water should just cover the spinach.
Step 3: On a high heat bring the soup to a boil cover with the lid and then reduce heat to let soup simmer for 10 minutes. Then blend of you like a smooth consistency (I blended mine).
Step 4: When serving, add a dollop of Greek yoghurt and garnish with red chilli (if so wished). It was delicious!