Thai Style Spinach Soup Recipes

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.

TOMATO SPINACH AND BASIL SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Saute onion and garlic for 3 minutes. Stir in milk and cook for 2 minutes, stirring occasionally. Stir in tomato puree and sugar. Mix well, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 5 minutes. Add spinach, basil, salt and pepper and simmer, uncovered, for 2 minutes, stirring occasionally. Sprinkle with parmesan cheese, if desired.

THAI SPINACH SOUP

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.

THAI STYLE SPINACH SOUP

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.

THAI-STYLE POTATO AND SPINACH SOUP

Steps:

• Heat oil in a large fry pan and saute onion and garlic for five minutes.
• Remove two strips of zest from the lemon and add chilli and lemon zest into the frying pan.
• Cook for another few minutes.
• Stir the potatoes into the mixture and cook for a couple minutes, before adding the hot stock.
• Bring soup to a boil, turn down heat immediately.
• Add one tablespoon lemon juice, salt and pepper.
• Simmer, partially covered, for about 15 minutes or until the potatoes are cooked.
• Adjust seasoning with salt, lemon juice and Tabasco.
• Squash the spinach into the pan, coarsely chop the coriander and add that in as well.
• When the spinach is wilted, the soup is ready.