For Day 3 of Week 4 of BM #49, check out this interesting bookmark of mine. We are totally sold on coconut milk based soups. This soup was no exception.
The only issue I ran into when I made it was that the soup turned very spicy as the Thai chillies I got were extremely spicy. So on one side we were slurping on the soup with watering eyes while on the other side the kids were giving us weird looks.
Recipe Source here
Coconut Milk 1 3/4 cups (I used store bought low cal version)
Spinach, finely chopped 1 cup
Salt as needed
Wheat Flour 1 Tbsp + Water 4 Tbsp (if needed)
Thai Green Curry Paste -
Coriander seeds 3/4 tsp
Cumin seeds 1/4 tsp
Ginger 1 inch
Garlic 1-2 cloves
Green Chillies 3-4 [Reduce to 1]
Coriander stems and leaves chopped 3 Tbsp
Red onions chopped 2 Tbsp
Coconut milk 3 Tbsp
Method Of Preparation -
Blend the ingredients for the curry paste and set aside.
Add the curry paste in a heated sauce pan.
Add a few tablespoons of the coconut milk and whisk it into a thin paste.
Stir in the remaining coconut milk, and the chopped spinach.
Sprinkle salt as needed.
Bring the 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.
If the soup looks a little runny, mix flour in water and blend into the soup.
Serve hot for a nutritious soup.
Preparation Time 30 min