Coconut with Spinach Soup

A little exotic touch will spice up your day. A meal easily made up from store cupboard ingredients. A few extra shrimp will make it the perfect dinner party entrée.


  • 2 tbsp spoons green thai curry paste
  • 14 oz can coconut milk
  • 1 pound frozen chopped spinach
  • 1 cup freshly boiled water
  • 1 tsp vegetable bouillon powder
  • 1 red chile deseeded and chopped (optional)


  1. Put the curry paste into a medium-sized saucepan with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
  2. Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)
  3. Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes.
  4. When serving, if so wished, sprinkle each bowl with chopped red chile.

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