Description
This is a quick and easy soup that helps your body detoxify and boosts your immunity.
Ingredients
Scale
- 1 tablespoon coconut oil
- 2 cloves garlic, chopped
- 1 teaspoon ginger, chopped
- 2 large shallots, chopped
- 5 cups packed (250 grams or 9 ounces) spinach
- 2 teaspoons green curry paste (Thai Kitchen is a good brand, not hot)
- 1 15-ounce can coconut milk
- 1 cup sliced mushrooms (about 4–5 mushrooms)
- 1 tablespoon coconut sugar
- 1 tablespoon gluten free tamari
- ½ cup vegetable broth, chicken bone broth or water
- ½ small fresh green chili, seeds removed (add only if you like spicy)
- 2 teaspoons lemon juice
- 4 tablespoons chopped cilantro for garnish
Instructions
- Heat the oil in a large skillet over medium heat. Once hot, add garlic, ginger and shallot, cook for 2-3 minutes until soft.
- Add spinach. Cook, stirring regularly, until spinach is wilted, about 3-4 minutes.
- Stir in green curry paste and mix to combine.
- Add coconut milk, mushrooms, coconut sugar, tamari, green chili (if using) and water or broth.
- Let simmer gently over low-medium heat for about 10 minutes, do not bring to a high boil.
- Remove from heat. Transfer to a blender and blend until smooth and creamy.
- Serve immediately with a drizzle of lemon juice and cilantro.
- I swirled in a little coconut milk for garnish but it’s optional.
- Soup will keep for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 15
- Category: Paleo, Vegan, Gluten Free, Dairy Free
- Cuisine: Thai, Healthy