Spinach Coconut Curry Soup

A coconut spinach soup that is flavorful and healthy! The thought of making a spinach soup doesn’t sound all that appealing but this one it so delicious. The green curry paste gives it a depth of flavor that I wasn’t expecting.

I first made a spinach soup from the cookbook The Vegetable. I was so pleasantly surprised by it that I wanted to up the flavor a little more. This recipe is my take on theirs.

Spinach Coconut Soup Ingredients

Green Curry Paste: This is a must in this recipe. I use the Thai Kitchen Green Curry Paste. If you don’t have green, red would work fine as well.

Jalapeño: I love adding this for a little spice, but if you don’t like heat you can skip this or only add 1/2 of a jalapeño.

Garlic and Ginger: There is some garlic and ginger in the curry paste but having some fresh in the soup really adds to the flavor. Don’t worry too much about chopping finely, everything goes into the food processor at the end.

Coconut Milk: I use full fat coconut milk here. You can use light if you prefer, it just won’t be as creamy.

Spinach: I use fresh spinach in this recipe. You can usually find a 1 lb. tub of spinach at the grocery store. You can also use frozen spinach if you prefer.

White Beans: You can use any type of white bean here. I typically go with great northern. Just make sure it is a soft bean that will blend nicely.

How to make spinach curry soup

This soup comes together fairly quickly, so make sure to have all of your ingredients ready to go. The main steps to making this soup are…

1. Cook vegetable and curry paste in oil
2. Add in coconut milk and water
3. Add in spinach and beans
4. Once spinach is wilted, transfer to a blender until smooth

What should I serve with Spinach Coconut Curry Soup?

If you want to have this as your main dish you can serve it with rolls or a baguette. You can also serve this as a starter to your main meal.

Spinach soup also goes really well with a grain salad. I don’t typically pair it with a regular salad because you are already getting so many greens in the soup. A farro salad or mushroom risotto would be great pairings.

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