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SPINACH IN COCONUT CREAM SOUP RECIPE

Coconut cream is very similar to coconut milk. The main difference is the consistency. Cream has a thicker and more paste-like consistency, while coconut milk is generally thin liquid. Soup in a jiffy….... this is almost an instant soup, with couple of pantry ingredients. "Spinach in Coconut Cream Soup" is much different than any regular soups. It is a Vegan soup - creamy, smooth texture with spinach crisps to munch on. I have restricted to two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire.

  • Prep time:
  • 5 minutes
  • cook time:
  • 15 minutes
  • serves:
  • 2

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Vegetarian

Level : Moderate

Cuisine : Thai

Course : Soup

Recipe Notes

You can use thick coconut milk instead of coconut cream.

Tags

  • Egg Less
Ingredients

Ingredients For SPINACH IN COCONUT CREAM SOUP RECIPE

Methods
  • 1. Into a medium-sized casserole, put the curry paste and add a few tablespoons of the coconut milk or coconut cream and whisk to make a slurry.
  • 2. Stir in the remaining coconut milk or cream and red chilly. (If coconut cream is used, then you need to dilute it with some water at this stage). Now heat the milk mixture on medium flame and add the hot boiled water. Adding hot water is just to fasten up the cooking process.
  • 3. Once it starts to boil, add in most of the chopped Spinach, retaining some for garnish and vegetable bouillon cube or powder. I have added the spinach stems as well.
  • 4. Bring the soup to boil, put on the lid and turn the heat down, so that the soup cooks at a gentle simmer for 8 - 10 minutes.
  • 5. In the meantime, heat a pan and add some oil to shallow fry the remaining chopped spinach until it is crisp, for the garnish.
  • 6. Plate the soup and garnish with fried spinach, sprinkle some sesame seeds and along with some croutons on the side.

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