THAI SPINACH SOUP
This Thai spinach soup is a spicy and warming Thai-style green curry soup with spinach cooked in coconut milk.
Provided by Sylvie Shirazi
Time 20m
Number Of Ingredients 9
Steps:
- Place curry paste, coconut oil, garlic cloves and ginger in a medium soup pot over medium heat and cook, stirring for 1 minute or until fragrant. Add the salt, water and bring to a boil. Add spinach and coconut milk and cook on low for 8- 10 minutes.
- Transfer half the soup and green onion to a blender, blend on high until smooth. Return soup to pot and stir to combine. Serve hot topped with extra green onions if desired.
Nutrition Facts : Calories 233 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 803 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
THAI SPINACH DETOX SOUP
Steps:
- Heat the oil in a large skillet over medium heat. Once hot, add garlic, ginger and shallot, cook for 2-3 minutes until soft.
- Add spinach. Cook, stirring regularly, until spinach is wilted, about 3-4 minutes.
- Stir in green curry paste and mix to combine.
- Add coconut milk, mushrooms, coconut sugar, tamari, green chili (if using) and water or broth.
- Let simmer gently over low-medium heat for about 10 minutes, do not bring to a high boil.
- Remove from heat. Transfer to a blender and blend until smooth and creamy.
- Serve immediately with a drizzle of lemon juice and cilantro (optional).
- Soup will keep for up to 3 days in the refrigerator.
Nutrition Facts : Calories 344 calories, Sugar 9.5 g, Sodium 649.5 mg, Fat 31.1 g, SaturatedFat 27 g, TransFat 0 g, Carbohydrate 15.9 g, Fiber 1.5 g, Protein 5.5 g, Cholesterol 0 mg
DETOX SOUP
Provided by Giada De Laurentiis
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the chicken, lemongrass, ginger, carrot, celery, shallot, bay leaf, black peppercorns, Thai chile and 1 teaspoon salt to a large Dutch oven or soup pot. Add 6 cups cold water and place over medium heat. Bring the soup to a simmer, skimming off any residue that may come to the top. Reduce the heat to low; cover and cook for 45 minutes or until the chicken is cooked through. Turn off the heat and allow the soup to cool for about 30 minutes.
- Remove the chicken from the soup and shred the meat, discarding the bones and skin. Strain the stock, discarding the solids, and return the liquid to the pot. Add the shredded chicken back into the stock, along with the spinach, and bring the soup to a simmer over medium-high heat. Serve immediately.
Nutrition Facts : Calories 119, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 62 milligrams, Sodium 367 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 20 grams, Sugar 1 grams
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