Ingredients for - Lenten Thai spinach soup
How to cook deliciously - 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.
