Thai spinach soup
Based on a recipe from Grazia magazine (sorry, not sure which week, but around early April 2010)
Serves 4
Ingredients
Ingredients
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
Directions
Directions
- Fry the shallot/onion in the groundnut oil with the curry paste, ginger and lemon grass.
- Once the paste is cooked and fragrant, add the spinach and sauté until wilted.
- Add the coconut milk and stock. Bring to the boil and turn off heat.
- Transfer the soup to a blender and purée until smooth.
- Serve and season to taste. You could add a swirl of coconut milk to the bowl if you want to present it nicely.