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Thai spinach soup

Based on a recipe from Grazia magazine (sorry, not sure which week, but around early April 2010)

Serves 4


2 shallots or 1 medium onion, finely chopped
1 tbsp groundnut oil (I substituted walnut oil)
2 tbsp Thai green curry paste
2 tsp ginger, finely grated
2 tsp lemon  grass, finely chopped (I didn't have this, so left it out)
600g spinach, washed and trimmed
400ml coconut milk
400ml stock (the recipe said chicken stock, but I used vegetable)
salt and pepper to taste, if desired
squeeze of lime juice to taste, if desired


  1. Fry the shallot/onion in the groundnut oil with the curry paste, ginger and lemon grass.
  2. Once the paste is cooked and fragrant, add the spinach and sauté until wilted.
  3. Add the coconut milk and stock. Bring to the boil and turn off heat.
  4. Transfer the soup to a blender and purée until smooth.
  5. Serve and season to taste. You could add a swirl of coconut milk to the bowl if you want to present it nicely.
Thai spinach soup in bowl