Lenten Thai spinach soup

1 . Stage

Prepare all the ingredients. Since I didn't have the Thai version of curry (i.e., paste), I used the Indian equivalent (i.e., powder). Same tablespoon.

2 . Stage

I usually make vegetable broth based on carrots, onions, petiole celery, parsley root, and turnips. Another set of roots can also be used.

3 . Stage

Now let's proceed directly to the soup itself. Cut potatoes into cubes. Finely chop both white and green onions. Heat oil in the bottom of a saucepan and fry chopped onions for 1 minute. Add curry and stir-fry for 1 minute more. Add potatoes and stir-fry for 1 minute more.

4 . Stage

Then pour the vegetable broth, coconut milk. Bring to a boil, cover and simmer on low heat for 10-13 minutes.

5 . Stage

Add spinach (you can not defrost it beforehand) and cook until it softens. About 10 minutes.

6 . Stage

Pour the soup on plates, garnish with coriander leaves.