Skip to Content
Ver en Español
Menu

Thai Spinach Soup

  • Save Recipe
  • Prep 15 min
  • Total 15 min
  • Ingredients 5
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
If you’re looking for a different, but delicious and easy spinach soup, you should give this Thai version a try. You can control how spicy it is by keeping an eye on the amount of curry you use. You can also use much milder yellow curry and add more vegetables. It’s a quick and delicious way to warm up on a cold day.
by Pilar Hernandez
Updated Sep 24, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 tablespoon green curry paste (2 if you like it spicy)
  • 1 can (13.6 oz) coconut milk, unsweetened
  • 2 cups hot water
  • 1 package (5 oz) of washed spinach
  • Salt

Directions

  •  
    1
    Pour a 1/3 of the coconut milk and the curry paste into a medium pot over heat and stir until you have a sauce.
  •  
    2
    Add the rest of the coconut milk and hot water and then stir until well incorporated.
  •  
    3
    Lower the heat when it begins to boil, add the spinach and cook for 2 minutes.
  •  
    4
    Taste and adjust the seasoning if necessary.
  •  
    5
    Serve hot.

Expert Tips

  • tip 1
    You can add hominy or fresh corn.
  • tip 2
    You can use frozen spinach, thawed and strained. Cook for 4 minutes and add them to the soup before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you’re looking for a different, but delicious and easy spinach soup, you should give this Thai version a try. You can control how spicy it is by keeping an eye on the amount of curry you use. You can also use much milder yellow curry and add more vegetables. It’s a quick and delicious way to warm up on a cold day.
© 2024 ®/TM General Mills All Rights Reserved