SPINACH IN COCONUT CREAM SOUP

Coconut cream is very similar to coconut milk.  The main difference is the consistency. Cream has a thicker and more paste-like consistency, while coconut milk is generally thin liquid. Coconut cream is used a lot in Vegan recipes as an important cooking ingredient, having mild, non-sweet taste and this has been used as super replacement for dairy milk. 

Soup in a jiffy….... this is almost an instant soup, with couple of pantry ingredients.  My refrigerator will never run out of coconut milk powder, as I use it regularly for Kerala traditional recipes.  In Kerala cuisine, coconut is widely used in different forms – oil, grated, milk, cream and coconut shoots.  Similarly, Thai cuisine also involves usage of coconut in different forms and their most common curry ingredient is Thai curry paste, which is mildly spiced.  Digging into the similarities of Kerala and Thai from weather to agriculture and finally to the cuisines, "Spinach in coconut cream soup", recipe originated in my mini brain, why not combine the flavors of both the countries?  

"Spinach in Coconut Cream Soup" is much different than any regular soups. It is a Vegan soup - creamy, smooth texture with spinach crisps to munch on. I have restricted to two tablespoons of Thai green curry paste, but do be prepared to add more if you like a bit more fire.

Ingredients:

• 300 ml Coconut milk/ Coconut Cream
• 2 tablespoons Thai green curry paste
• 1 bowl of Spinach, chopped 
• ½ cube of Vegetable Bouillon powder 
• 1 red Chili minced, remove seeds 
• 250 ml boiled Water
• Sesame seeds and fried spinach for garnish
• Salt optional 

Procedure:

Into a medium-sized casserole, put the curry paste and add a few tablespoons of the coconut milk or coconut cream and whisk to make a slurry.

Stir in the remaining coconut milk or cream and red chilly. (If coconut cream is used, then you need to dilute it with some water at this stage).  Now heat the milk mixture on medium flame and add the hot boiled water.  Adding hot water is just to fasten up the cooking process.

Once it starts to boil, add in most of the chopped Spinach, retaining some for garnish and vegetable bouillon cube or powder.  I have added the spinach stems as well.  Bring the soup to boil, put on the lid and turn the heat down, so that the soup cooks at a gentle simmer for 8 - 10 minutes.

In the meantime, heat a pan and add some oil to shallow fry the remaining chopped spinach until it is crisp, for the garnish.

Plate the soup and garnish with fried spinach, sprinkle some sesame seeds and along with some croutons on the side. 

Please try this recipe, and don’t forget to let me know if you like it through comments. Please like my page and share with your friends using the buttons on the side- that would really encourage me. God Bless!

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