This is my favorite quick, easy and super flavorful soup. It also lends itself well to experimentation. Want it super spicy? Try adding a habanero pepper to the stock and topping the soup off with a dollop sour cream to cool down the heat. Don’t like spicy foods? Leave out the peppers completely. Try experimenting with different spices and see what moves you. Next time I want to try this soup with lemongrass. Mmm… lemongrass.
Spicy Spinach and Coconut Milk Soup
adapted from sinfully spicy
makes 2 large/4 small servings
2 tablespoons unsalted butter
1/2 cup finely chopped onion
2 serrano chillies, minced
2 garlic cloves, grated
1″ chunk of ginger, grated
1 1/2 tsp cumin seeds, crushed
1/2 tsp coriander seeds, crushed
1/4 tsp black peppercorns, crushed
2 bay leaves
2 cups chicken stock
1 cup coconut milk
1/2 cup heavy cream
12 oz fresh baby spinach
salt and pepper to taste
Crush cumin seeds, coriander seeds and black peppercorns in a mortar and pestle. If you don’t have a mortar and pestle, place the spices in a ziplock bag and crush with a heavy pan.
In a heavy bottomed pot, melt the butter on medium heat. Add the grated garlic, ginger and seranno chillies. Let cook for 30-40 seconds, until fragrant.
Add the chopped onions and saute until soft and translucent, about 3 -5 minutes.
Add the crushed cumin, coriander and peppercorns and saute for another 30 seconds. Reduce the heat to minimum and add the chicken stock, bay leaves and coconut milk. Let simmer on very low heat for 30 minutes.
Remove the bay leaves from the stock. Add the baby spinach and bring to a boil, uncovered. Cook for 6-8 minutes till the spinach is cooked.
Reduce the heat to low and add the in the heavy cream and salt to taste. Simmer for two minutes, being careful not to let the soup come back to a boil after the cream is added.
Remove from heat and blend soup with an immersion / stick blender until desired consistency. If using a food processor or blender to puree, let soup cool down and process in batches. Adjust salt and pepper to taste.
Serve warm with lemon wedges and and garnish with chili flakes.
Add leftover chicken for a heartier meal.