More Nigella recipes

Spinach and Coconut Soup

by Nigella

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Introduction

This is an almost instant, super soothing supper made easily from store cupboard ingredients. I have stipulated two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire.

If you want to adjust this a little, consider adding some little cooked prawns; just make sure they’re heated through before serving. The chopped red chilli I add on serving is not obligatory, but I like the glossy red confetti!

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

And please read the Additional Information section at the end of the recipe before proceeding.

For US cup measures, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2-4

Metric Cups

2 tablespoons green thai curry paste
1 x 400 millilitres can coconut milk
500 grams frozen chopped spinach
1 teaspoon vegetable bouillon powder (such as Marigold)
1 red chilli deseeded and chopped (optional)

2 tablespoons green thai curry paste
14 ounces can coconut milk
1 pound frozen chopped spinach
1 teaspoon vegetable bouillon powder (such as Marigold)
1 red chile deseeded and chopped (optional)

Method

Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over 250ml/1 cup of freshly boiled water. (It should almost cover the spinach, but not quite.)
Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes.
When serving, if so wished, sprinkle each bowl with chopped red chilli.

Put the curry paste into a medium-sized saucepan or casserole with a lid, and add a few tablespoons of the coconut milk to whisk it into a paste over heat.
Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over 250ml/1 cup of freshly boiled water. (It should almost cover the spinach, but not quite.)
Add the vegetable bouillon powder and stir to mix. Bring soup to the boil before putting on the lid and turning the heat down, so that the soup cooks at a gentle simmer for 10 minutes.
When serving, if so wished, sprinkle each bowl with chopped red chile.

Additional Information

For gluten free check the stock powder is gluten free.

MAKE AHEAD / STORE:
Cover and refrigerate cooked soup for up to 5 days or freeze in a resealable container for up to 3 months. Reheat in a saucepan until piping hot. Reheat only once.

For gluten free check the stock powder is gluten free.

MAKE AHEAD / STORE:
Cover and refrigerate cooked soup for up to 5 days or freeze in a resealable container for up to 3 months. Reheat in a saucepan until piping hot. Reheat only once.

Tell us what you think

What 13 Others have said

I made this with a bag of fresh spinach I had that needed to be used up - gave it a quick whizz with the stick blender, not to blend totally just to get rid of the big stalky bits. Added a squeeze of lime. Soooooo delicious!

Posted by KariMelody on 15th October 2024
I kept looking at the recipe…looking…for about 2 years! When I finally remembered to get the green curry paste I had half a bag of spinach and a chilli in the fridge going to waste. As it cooked didn’t look that appetising (I’d forgotten to chop the spinach) so looked like sludge soup, but the final result! Wow, only made half the quantity so had one good bowl. Back out today for further supplies. Absolutely delicious.

Posted by Pengriffiths on 20th April 2023
Delicious, comforting, quick to make and beautiful. I had fresh spinach already prepared in the fridge so I used them but as I plan to make this recipe more often, I'm sure I will try it with frozen spinach.

Posted by Mafalda61 on 23rd September 2022
This is also really good over flat noodles with prawns as a main course! Just add a bit less water

Posted by Mommasue on 24th January 2022
Super easy recipe and really tasty, I also found that you can use most greens as a spinach substitute, a perfect way to use up food.

Posted by 25113563hern on 27th June 2020
Thanks to Manilisen's review I made this with fresh spinach. My green thai paste (bought here in the US) was not super hot, so the quantity was accurate for me. Simple, quick and delish!!

Posted by bayernfee on 18th November 2019
Wow recipe! Super easy and turns out yummy !

Posted by arvinderS on 5th November 2019
I live in Spain and buy my green Thai paste from an Indian grocer . If I used 2 tablespoons it would kill you and we are lovers of hot spicy curries so just be aware and do a little test first !

Posted by Umbrella on 9th October 2017
I've made this soup both with fresh spinach and frozen. There's no doubt. The fresh spinach is a million times better to use. I loved the soup with fresh spinach, but not with frozen. I added chopped sugarsnaps, spring onions, chilies and coriander as condiments. Lovely!

Posted by Manilisen on 16th January 2015
Every now & then a recipe comes along that I have to make almost immediately. This was one of those recipes when it was Recipe of the Day yesterday, and I am so glad I didn't resist the impulse to make it. Not only was it incredibly quick & easy (enough so that I managed to make and eat it in my lunch hour) but it is absolutely delicious. I have a feeling that I will be making this rather often from now on.

Posted by Cwtches & Cookies on 4th November 2014
Lovely - also quite nice with a squirt of lemon or lime juice!

Posted by Deb Dewhirst on 8th November 2014
Am definitely going to try this! Thank you!!!

Posted by paigecrisp96 on 23rd September 2013