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Spinach and coconut soup


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 Christmas confetti!


2-4 depending on whether you are eating this as a light lunch or a hearty supper. Can also fill 20 espresso cups.


  • 2 x 15ml tbsps Thai green curry paste
  • 400ml can coconut milk
  • 500g frozen chopped spinach
  • 250ml freshly boiled water
  • 1 tsp marigold or other vegetable bouillon powder
  • 1 red chilli, deseeded and chopped, optional


Step 1: 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.

Step 2: Stir in the remaining coconut milk, and add the frozen spinach chunks. Stir, then pour over the boiled water. (It should almost cover the spinach, but not quite.)

Step 3: 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.

Step 4: When serving, if so wished, sprinkle each bowl with chopped red chilli.



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