Thai Spinach Soup Recipes
THAI STYLE SPINACH SOUP
I tossed this together the other night and it was wonderful! I was more than pleased with the results. Very easy, simple, and tasty. :) A surprisingly tasty combination of ingredients!
Provided by Julesong
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the vegetable broth until it begins simmering, then add the green onion, garlic, and tofu.
- Let simmer for 5 minutes, then add the spinach leaves and simmer another 5 minutes.
- Add the coconut milk and simmer an additional 5 minutes, season to taste with salt and pepper (and a tiny bit Tabasco, if you like) then serve immediately.
- Note: regarding the 1 to 2 cups tofu- it depends on how"chunky" you want your soup or how many people you're feeding; you can also add a bit more vegetable broth, but not more than an additional 1/2 to 3/4 cup or you'll dilute the coconut milk too much.
- Also, you can make this a non-vegetarian soup by substituting tofu with cubed cooked chicken.
Nutrition Facts : Calories 220.2, Fat 21.8, SaturatedFat 18.4, Sodium 30.3, Carbohydrate 5.2, Fiber 1, Sugar 0.6, Protein 5.3
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
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