Creamy Thai Spinach Soup

gluten free
wheat free
1 spoon difficulty rating

30 minutes

30 mins

Serves: 4

0
No votes yet
 Creamy Thai Spinach Soup

 This soup is fresh, tasty and aromatic!

Ingredients: 

  • 2 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1-2 green chillies, deseeded and chopped
  • 900 ml/32fl oz vegetable stock
  • 2 stalks lemongrass OR 1-2 tsp lemongrass paste
  • 500g/1lb 2oz fresh spinach OR Swiss chard, shredded and with stalks finely chopped
  • 1 tin coconut milk (400ml)
  • Juice of 1 lime Black pepper
  • 125ml soya cream, eg Alpro/Provamel(half a tub) OR Oatly

Method: 

1. Heat the vegetable oil in a large saucepan. Add the onion and fry gently for 7-8 minutes. Add the garlic and chopped chillies and cook for 1-2 minutes.

2. Stir in the stock. Peel the outer covering from the lemon grass stalks. Finely chop the lower, white bulbous part of the stalks, discarding the remainder. Add the chopped lemon grass to the soup and simmer for 10 minutes.

3. Add the spinach or Swiss chard to the pan (reserving a little to shred finely as a garnish). Cover and cook until the greens have wilted, around 3-5 minutes. Liquidize the soup using a hand blender, jug blender or food processor.

4. Add the coconut milk and lime juice. Gently reheat the soup. Season with salt and freshly ground pepper.

5. Add most of the cream and cook gently for 5 more minutes, without allowing it to boil. Serve the soup garnished with swirls of remaining cream and the reserved shredded spinach.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 6 of 6
Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »
Hot Whole Wheat with Dates

Hot Whole Wheat with Dates

Bulgur with Dates (also known as Hot Whole Wheat with Dates) is a staple in our cooking classes. Participants can't...See recipe »
Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »
Fishless Fingers

Fishless Fingers

Amazing recipe! Give it a go, it's really not difficult. You'll find Essential Trading's green jackfruit in a health food...See recipe »
Jackurkey​ ​with​ ​Apple​ ​Sauce

Jackurkey​ ​with​ ​Apple​ ​Sauce

Enjoy for Christmas dinner, Boxing Day sandwiches, Sunday roast or just whenever you fancy! Jackfruit creates a fantastic texture and...See recipe »

Add new comment