Thick and comforting curried spinach soup that’s loaded with Thai flavors! Coconut milk makes this soup insanely rich and creamy! Enjoy!!
[For the Soup]
1 tbsp oil
2 cloves garlic, minced
5 cups packed (250g) spinach
1 15-ounce can coconut milk
1 stalk of lemongrass, cut into 1-inch pieces
½ small green chili, deseeded (optional, only if you like it spicy)
2-inch galangal, peeled and roughly sliced into 2-3 pieces
1 cup sliced mushrooms (about 4-5 mushrooms)
1 tbsp coconut sugar
1 tbsp soy sauce
optional toppings: chanterelles, fresh basil, diced onion, lemon juice, black pepper
[For the Tempeh]
7 ounces tempeh
2 tbsp soy sauce
1 tbsp maple syrup
½ tsp sesame oil
2 tsp cashew butter (or other nut butter)
¼ tsp sriracha
1 clove garlic, minced
- Heat the oil in a large skillet, or saucepan over medium heat. Once hot, add garlic and cook for 2-3 minutes. Rinse spinach, drain and add to the skillet. Cook for about 5 minutes, stirring regularly until spinach is wilted.
- Stir in the coconut milk and add lemongrass, galangal, mushrooms, coconut sugar, soy sauce, and green chili if using. Let simmer gently over low-medium heat for about 10 minutes, do not bring to a high boil.
- Remove from heat and discard the galangal. Transfer to a blender and blend until smooth and creamy. Serve immediately with a drizzle of lemon juice, and topped with the cashew tempeh and fresh basil. Soup will keep for up to 3 days in the refrigerator.
- To make the tempeh, cut the tempeh into 1/2-inch cubes. Place the cubes in a baking dish, or large bowl. Set aside.
- Add the soy sauce, maple syrup, sesame oil, cashew butter, sriracha, and garlic to a small bowl and mix until well combined. Pour over the tempeh and stir to coat. Let marinate at least 1 hour or overnight in the refrigerator.
- Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add tempeh cubes, leaving the remaining marinade in the bowl.
- Sauté for 3-5 minutes, stirring regularly to cook the tempeh evenly. Deglaze the skillet with the remaining marinade and remove from heat. Serve with the curried spinach soup.
- You can blend the galangal with the other ingredients if you want. Just be aware: if you don’t have a powerful blender you may feel some fibers in the soup.
- This soup is already thick, but it might thicken a bit more in the refrigerator because of the full-fat coconut milk, this is normal and it will become thinner/creamier once reheated. If you prefer a thinner soup, add 1/2 cup vegetable broth when blending the soup.
Serving Size: 1 (with tempeh) Calories: 434 Sugar: 8g Fat: 32.1g Carbohydrates: 21.8g Fiber: 1.7g Protein: 18.2g
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