THAI SPINACH SOUP
This Thai spinach soup is a spicy and warming Thai-style green curry soup with spinach cooked in coconut milk.
Provided by Sylvie Shirazi
Time 20m
Number Of Ingredients 9
Steps:
- Place curry paste, coconut oil, garlic cloves and ginger in a medium soup pot over medium heat and cook, stirring for 1 minute or until fragrant. Add the salt, water and bring to a boil. Add spinach and coconut milk and cook on low for 8- 10 minutes.
- Transfer half the soup and green onion to a blender, blend on high until smooth. Return soup to pot and stir to combine. Serve hot topped with extra green onions if desired.
Nutrition Facts : Calories 233 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 22 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 803 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
THAI STYLE SPINACH SOUP
I tossed this together the other night and it was wonderful! I was more than pleased with the results. Very easy, simple, and tasty. :) A surprisingly tasty combination of ingredients!
Provided by Julesong
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the vegetable broth until it begins simmering, then add the green onion, garlic, and tofu.
- Let simmer for 5 minutes, then add the spinach leaves and simmer another 5 minutes.
- Add the coconut milk and simmer an additional 5 minutes, season to taste with salt and pepper (and a tiny bit Tabasco, if you like) then serve immediately.
- Note: regarding the 1 to 2 cups tofu- it depends on how"chunky" you want your soup or how many people you're feeding; you can also add a bit more vegetable broth, but not more than an additional 1/2 to 3/4 cup or you'll dilute the coconut milk too much.
- Also, you can make this a non-vegetarian soup by substituting tofu with cubed cooked chicken.
Nutrition Facts : Calories 220.2, Fat 21.8, SaturatedFat 18.4, Sodium 30.3, Carbohydrate 5.2, Fiber 1, Sugar 0.6, Protein 5.3
THAI-STYLE POTATO AND SPINACH SOUP
This recipe comes from newspaper columnist Lindsey Bareham who has never let me down when it comes to wonderful recipes.
Provided by Sackville
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large fry pan and saute onion and garlic for five minutes.
- Remove two strips of zest from the lemon and add chilli and lemon zest into the frying pan.
- Cook for another few minutes.
- Stir the potatoes into the mixture and cook for a couple minutes, before adding the hot stock.
- Bring soup to a boil, turn down heat immediately.
- Add one tablespoon lemon juice, salt and pepper.
- Simmer, partially covered, for about 15 minutes or until the potatoes are cooked.
- Adjust seasoning with salt, lemon juice and Tabasco.
- Squash the spinach into the pan, coarsely chop the coriander and add that in as well.
- When the spinach is wilted, the soup is ready.
Nutrition Facts : Calories 481.2, Fat 14.6, SaturatedFat 1.9, Sodium 73, Carbohydrate 84.7, Fiber 13.7, Sugar 8.3, Protein 11.3
THAI-INSPIRED CHICKEN MEATBALL SOUP
This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.
Provided by Ali Slagle
Categories dinner, lunch, weekday, poultry, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
- Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
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