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–+ servings

Thai Coconut Spinach and Sweet Potato Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tablespoons Thai red curry paste
  • 4 cups vegetable broth
  • 1 (14-ounce) can full-fat coconut milk
  • 5 cups fresh spinach leaves
  • Juice of 1 lime
  • Salt and black pepper to taste
  • Fresh cilantro, for serving

fremgangsmåte
 

  • Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic and ginger, then cook for 1 minute until fragrant.
  • Add the sweet potato cubes and Thai red curry paste. Stir well to coat the potatoes.
  • Pour in the vegetable broth. Bring the mixture to a simmer and cook for 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
  • Lower the heat and stir in the coconut milk and spinach. Cook for 2 to 3 minutes until the spinach wilts.
  • Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper.
  • Ladle the soup into bowls and top each serving with fresh cilantro.

merknader

Add the spinach right at the end so it stays bright green instead of turning dull. If the broth tastes too mild after simmering, stir in an extra teaspoon of curry paste before adding the coconut milk. Leftovers thicken as they sit, so add a splash of broth or water when reheating to loosen the texture.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife