Thai Green Curry Spinach Soup (Paleo, Vegan)

A velvety green, quick and comforting spinach soup filled with vibrant Thai flavors.

After a long winter, a dose of this gloriously green soup is just the thing to make your taste buds stand at attention. It’s both silky and comforting but with a fresh and zippy heat that will wake up your palate, and thankfully it couldn’t be easier to throw together. The perfect combination of quick-fix meets feel-good food.

With its vivid green color; it’s sure to chase those end-of-winter-blues away until spring officially arrives.

Making the soup is a straightforward affair as it’s built quite effortlessly around the already vibrant flavors of lemongrass, ginger and green chili found in store-bought Thai green curry paste. You can of course make your own if you have the time or you’re so inclined but the store-bought stuff has loads of fiery flavor and makes this recipe a wonderful weeknight option.

The bold green color comes from spinach, and a heaping mound goes into the pot along with more garlic and ginger to bubble away until tender. The coconut milk which makes the soup luxuriously silky while taming the heat just enough to make it spicy in an invigorating, not set-your-mouth-on-fire sort of way. Half the soup is then pureed to add extra body and a velvety texture.

What you end up with is a light, nourishing and immensely satisfying soup that’s ready in less than 30 minutes. Its spicy heat sweeps through you with each spoonful, warming you from the inside out; a bowl of cozy comfort.

Serves 2-4

Thai Green Curry Spinach Soup (Paleo, Vegan)

Sylvie Shirazi

A velvety green, quick and comforting spinach soup filled with vibrant Thai flavors.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

2 Tablespoons /30g [Thai green curry paste | http://amzn.to/2CEucrV
]
1 Tablespoon/15ml coconut oil
2 small garlic cloves, finely grated
One 2-inch piece of fresh ginger, peeled and finely grated
½ teaspoon of fine sea salt
2 ½ cups/600ml filtered water
1 ½ cups/360ml coconut milk
5oz/ 142g baby spinach leaves (or a mix like this one ), plus more to serve
1 green onion, thinly sliced (plus more to top)

Instructions

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.