Thai spinach soup with lemongrass, ginger and fresh coconut is an easy-to-prepare dish with Thai origins, combining ingredients commonly found in Thai cuisine such as lemongrass, Kaffir lime leaves and coconut milk with fresh spinach, potatoes and leeks. Thai spinach soup with lemongrass, ginger and fresh coconut is something of a Thai-inspired comfort food, especially when served with a glass of chilled, dry white wine and a slice of fresh-baked French bread. Thai spinach soup can also be served cold on hot days by simply chilling it in the refrigerator or over a bowl of ice.
Instructions
1. Melt the butter in a large saucepan over medium-high heat. Add the leek, onions, garlic, lemongrass, Kaffir lime leaves, cilantro (reserving 2 tbsp. for garnish), garlic and red chile. Cook for four to five minutes, but do not brown.
2. Add the potatoes and vegetable stock and season with sea salt to taste. Bring to a boil and reduce the heat to low. Simmer for 20 to 25 minutes or until the potatoes are tender.
3. Turn the heat up to high and add the spinach. Once the spinach has wilted, approximately one to three minutes, transfer the soup to a blender a puree in batches until smooth.
4. Pour the soup through a strainer and into a clean saucepan. Add the coconut milk and stir to combine. Cook over low heat for three to four minutes.
5. Transfer the soup to individual serving bowls and garnish each with 1/4 tbsp. of chopped cilantro.
Tags: spinach soup, Thai spinach, Thai spinach soup, coconut milk, fresh coconut,
