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.

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.

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