Spinach and Coconut Soup

This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire. If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chilli I add on serving is not obligatory, but I like the glossy red confetti! For US cup measures, use the toggle at the top of the ingredients list.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

METHOD

Step 2

Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.

Step 3

Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over 250ml/1 cup of freshly boiled water. (It should almost cover the spinach, but not quite.)

Step 4

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.

Step 5

When serving, if so wished, sprinkle each bowl with chopped red chilli.

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