Thai Spinach Soup Food

THAI SPINACH DETOX SOUP

Steps:

• Heat the oil in a large skillet over medium heat. Once hot, add garlic, ginger and shallot, cook for 2-3 minutes until soft.
• Add spinach. Cook, stirring regularly, until spinach is wilted, about 3-4 minutes.
• Stir in green curry paste and mix to combine.
• Add coconut milk, mushrooms, coconut sugar, tamari, green chili (if using) and water or broth.
• Let simmer gently over low-medium heat for about 10 minutes, do not bring to a high boil.
• Remove from heat. Transfer to a blender and blend until smooth and creamy.
• Serve immediately with a drizzle of lemon juice and cilantro (optional).
• Soup will keep for up to 3 days in the refrigerator.

THAI SPINACH SOUP

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.

THAI STYLE SPINACH SOUP

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.

SPINACH AND TOFU SOUP

Steps:

• Heat oil in a wok.
• Add the chopped spinach and saute till soft.
• Add salt and 2-3 cups of water and the stock cubes.
• Bring to a boil and then simmer.
• Add the tofu and the soya sauce Cook for 5 minutes more and remove from heat.
• Add the sesame oil and season and then serve hot.

KOREAN SPINACH SOUP

Steps:

• Wash the spinach thoroughly, then trim off the thick stems.
• Heat the sesame oil in a heavy-bottomed pot.
• Brown the ground beef, separating while stir-frying.
• Add the green onion, garlic, soy sauce, salt and pepper and stir-fry for 30 seconds.
• Add the water, then the spinach.
• Bring the soup to a boil, then lower the flame.
• Place a tight-fitting lid on the pot and simmer for 10 minutes.

THAI-INSPIRED COCONUT CHICKEN WITH SPINACH AND MUSHROOMS

Steps:

• Saute chicken and mushrooms together until chicken is browned and mushrooms are tender. Set aside.
• Puree 1/2 cup coconut milk, ginger, garlic, onion, lime juice and zest, pepper flakes, paprika, and curry powder in blender or food processor.
• Heat mixture in skillet over med-high heat.
• Cook 1-2 minutes or until mixture thickens and turns a brighter red.
• Add chicken and mushrooms, remaining coconut milk, and oyster sauce and bring to a boil.
• Reduce heat to low and simmer, uncovered, 8-10 minutes, until chicken is done.
• Stir in spinach, basil and salt, cover and heat through.
• Serve over rice.

THAI-STYLE POTATO AND SPINACH SOUP

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.