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    Home » Recipes by Diet Type » Gluten-Free Recipes

    Jan 24, 2014 · Modified: Feb 8, 2020 by Becca Heyes · This post may contain affiliate links · 26 Comments

    Thai green curry spinach soup

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    Thai green curry spinach soup

    You know how you can sometimes tell that something is full of nutrients just from the way it tastes? And I don't mean in a bad way, like those nutritious protein drinks that are actually just powdered vitamins masquerading as a milkshake (you're not fooling anyone, shake), I mean something that tastes incredible, but you know you're doing some good for your body at the same time. Like this spinach soup - you feel virtuous right from the first bite. In fact it's so packed with spinach that if you thickened it up a little, you could even serve it as more of a curry with some rice, rather than as a soup.

    Now, don't get me wrong, this soup is a bit indulgent too. It's seriously rich and creamy (coconut milk to the rescue again! Definitely helping to reduce my dairy cravings), but I'm going to forgive myself for that, because it was so good. And I love to keep reminding myself that you need fat in your diet, and therefore we must also need coconut milk… right? Lots and lots of delicious coconut milk.

    Thai green curry spinach soup

    Of course, if you do want to lighten up this soup a little, firstly, who are you and what are you doing here? And secondly, you could always alter the ratio of coconut milk : stock a little. It won't taste as luxurious, but it will still be tasty.

    I usually stick to red Thai curries (see: aubergine and sweet potato red Thai curry; red Thai curry noodle soup), so this green version was a nice change. It's a bit milder in flavour than red curry paste, which is why it went so well with the mildly-flavoured spinach in this soup.

    Make sure you find a vegetarian curry paste, by the way - a lot of them contain fish sauce. I use Asda's own brand but I'm sure there are other ones available too.

    Thai green curry spinach soup
    Thai green curry spinach soup
     
    Recipe Type: Soup
    Author: Becca @ Amuse Your Bouche
    Prep time: 5 mins
    Cook time: 15 mins
    Total time: 20 mins
    Serves: 2
    Ingredients
    • 1tbsp oil
    • 1 onion, halved then sliced
    • 2 cloves garlic, minced
    • 1 small red chilli, deseeded and finely chopped
    • 2tbsp Thai green curry paste
    • 300g fresh spinach, roughly chopped
    • 300ml tinned coconut milk
    • 300ml vegetable stock
    • Black pepper
    • 150g cooked chickpeas
    • Juice of half a lime
    • 2tbsp fresh coriander, chopped
    Instructions
    1. Heat the oil in a large pan or wok, and add the onion, garlic and red chilli. Cook over a medium-low heat for around 5 minutes, until soft and just beginning to colour. Add the curry paste, and cook for one more minute before adding the chopped spinach, coconut milk, stock and chickpeas. Season well, and simmer for a few minutes until everything is piping hot and the soup has reduced a little. Add the lime juice and fresh coriander, and serve warm.
     
    3.2.2265
    Thai green curry spinach soup

    If you like quick and easy soup recipes, take a look at my avocado soup with feta:

    Avocado soup with feta

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    Comments

    1. Michelle says

      August 05, 2018 at 4:07 am

      This recipe is absolutely amazing, I especially make this when i get home late as its so quick and easy.
      Will be making more of your recipes

      Reply
    2. lilly says

      September 14, 2015 at 10:58 pm

      Ooh looking forward to making this but I am going to sub the spinach for kale. Will come back to let ya know how it goes

      Reply
      • Becca @ Amuse Your Bouche says

        September 15, 2015 at 9:15 am

        Sounds great, let me know how you get on! :)

        Reply
    3. Sorrel says

      October 14, 2014 at 2:27 am

      I made this tonight - delicious! And so easy! I'm pretty sure we will be frequently making this soup this fall/winter. Thanks!

      Reply
    4. Rob says

      March 26, 2014 at 9:14 pm

      Yum! I used chicken broth and frozen spinach, otherwise was true to your instructions. The soup was wonderful with our banh mi for supper! Many thanks!

      Reply
    5. Kate says

      March 25, 2014 at 3:45 pm

      This was delicious, I thought it tasted better the second day. I used chicken broth instead and that worked well too. I think next time I'll add chicken to it so its more filling. Thanks for sharing!

      Reply
    6. Karly says

      February 09, 2014 at 1:01 pm

      I want to make this soon! Thanks for linking up with What's Cookin' Wednesday!

      Reply
    7. Estelle says

      February 05, 2014 at 4:51 pm

      Another recipe, another winner :)

      I couldn't find any green curry paste so I used a kind of yellow paste with curry in it (the closest thing to the green curry paste I could find in my little town). The taste is probably not the same but the soup was delicious all the same. I'm considering eating the left-over soup with some rice tomorrow.

      Reply
      • Becca @ Amuse Your Bouche says

        February 05, 2014 at 5:35 pm

        Yay :) I'm sure the yellow paste tastes great too - all those sorts of things are designed to taste good, so you can't really go too far wrong :D It would be great over rice, enjoy!

        Reply
    8. christine says

      February 05, 2014 at 2:06 pm

      I think you have officially set the record for consecutive weeks being featured on The Wednesday Roundup! Another amazing looking soup. I can't wait to try this one! Thanks for linking w/ us and please come back today!

      Reply
      • Becca @ Amuse Your Bouche says

        February 05, 2014 at 4:11 pm

        Woop! Thanks so much Christine! :)

        Reply
    9. Jules says

      February 01, 2014 at 5:40 pm

      Soup looks really yummy but haven't been able to find green curry paste. What brand do you use? Thanks!

      Reply
      • Becca @ Amuse Your Bouche says

        February 01, 2014 at 5:48 pm

        I just use Asda's own brand - curry paste is available in pretty much all supermarkets in the UK. If you can't find it in your usual shop you could try a speciality Asian supermarket?

        Reply
    10. Lynne Gill says

      January 30, 2014 at 11:06 pm

      Can one have too much coconut milk? I've been cooking up a storm this week - some of your recipes too, and seem to ave got through a lot of it. I know how good it is for you, and is especially helpful as I'm dairy-free at the moment ...but you do feel something that makes things taste so luxurious MUST be a bit on the naughty side! I be doing this one soon....

      Reply
      • Becca @ Amuse Your Bouche says

        January 31, 2014 at 7:39 am

        Haha I've been using a lot of it this month!! I'm so glad to hear you've made some of my recipes - what in particular? Hope you enjoyed!! :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

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