Spicy Spinach And Coconut Soup Recipes

SPICY CORN AND COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

CURRIED SPINACH SOUP

Steps:

• Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
• Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
• Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
• Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

SPICY SPINACH AND COCONUT SOUP

Steps:

• Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
• Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
• Take seeds off chili pepper and finely chop it.
• Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
• Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
• Preheat oven on broiler setting.
• Add spinach and leave them for 3 minutes or until they wither.
• Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
• Squeeze lemon, add to soup and season with salt.
• Grill grated coconut for 2 minutes in the oven.
• Serve in individual bowls and decorate with grilled coconut.

SPINACH AND COCONUT SOUP

Steps:

• Melt the butter in a heavy saucepan.
• add the onions and the garlic and gently cook until transparent.
• add the potato and fry for 5 minutes longer.
• add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
• put into the blender and blend thoroughly.
• return to the saucepan and a low heat.
• add the creamed coconut and stir until melted.
• add the single cream.
• add plenty of freshly ground black pepper.
• serve.

SPICY SWEET POTATO AND COCONUT SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
• Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
• Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

SPICY SAUTéED SPINACH

Steps:

• Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.