This Thai spinach soup is a spicy and warming Thai-style green curry soup with spinach cooked in coconut milk.
After a long winter, a dose of this Thai spinach 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.
How to make Thai green spinach soup:
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.
More spicy soup recipes:
Thai Spinach Soup
This Thai spinach soup is a spicy and warming Thai-style green curry soup with spinach cooked in coconut milk.
Ingredients
- 2 Tablespoons /30g Thai green curry paste
- 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 ), 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.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 233Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 803mgCarbohydrates: 9gFiber: 2gSugar: 1gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Kathryn says
Thank you for this recipe!! I've made this about a dozen times. I sometimes eat it by itself and I've also added rice noodles, tofu and/or chicken. It's always an absolute delight.
Sylvie says
Glad to hear that!