As the weather turns colder it’s the perfect time to experiment with new and exciting winter warmer food. Soup is always a winner and the combination of fresh spinach and curry spices in this dairy-free recipe you’re sure to banish the autumnal chill in no time.
8 cups of washed spinach
1 onion, chopped
1 shallot, minced
1 clove garlic, minced
1 can of full fat coconut milk
16 oz. organic chicken broth
3 tbsp. Thai Kitchen green curry paste
1 tbsp. olive oil
Sea salt to taste
Thai Spiced Almonds (recipe below)
Heat olive oil over medium heat in a sauté pan. Add onion, shallot, garlic, and green curry paste, and sauté until vegetables are tender. Add spinach to onion-garlic-green curry mixture and sauté until spinach is just wilted, about 2-3 minutes. Add chicken broth to vegetables and bring to boil over medium heat. Turn the heat down and add coconut milk to chicken broth and vegetables, simmering uncovered and stirring occasionally for 10 minutes. Remove soup from heat and use an immersion blender to blend ingredients. Alternatively, pour soup into a blender and blend until creamy and smooth. Adjust sea salt to taste. Pour soup into bowls and drizzle with a little bit of coconut milk, if desired. Garnish with Thai spiced almonds and enjoy!
Thai Spiced Almonds
Makes about 1/4 cup of almonds.
1/4 cup Marcona almonds
4 dried kaffir lime leaves
2 dried thai chilis
In a spice grinder or blender, grind lime leaves and chilis until nearly powdered. Add almonds and pulse a few times until just broken into chunks. Use to garnish green curry soup, and store remainder in the refrigerator.