As of a couple of weeks ago, I reverted back to a low carb diet (lifestyle), as my body dictated so, apparently. I’ll be referring back to some posts from a couple of years ago to keep sane in certain situations. But for now -one of the principal rules for this lifestyle is ALWAYS BE PREPARED! So it begins again #lowcarbdiaries …
Nigella describes this soup as ‘almost-instant’ in her recipe, and I have to agree. You can basically go from start to having a comforting soup on the table in 15 minutes, with next to no prep time. Of course if you like you could add some other ingredients, such as onion and garlic, or some pancetta/prawns/tofu to add interest, and protein. I kept it extremely simple this time. Y
ou will need:
2 tablespoons Green Thai Curry paste (or to taste)
1 400ml can of coconut milk
500g frozen spinach (or fresh, if you prefer)
250ml freshly boiled water 1/3 cube or mixed herbs / vegetable broth
optional chili flakes / fried pancetta / cooked prawns In a deep pot, dissolve the Green Thai Curry paste in a little coconut milk over a medium flame. Stir until consistent, then add the remaining coconut milk, and the frozen spinach. Dissolve the stock in 250ml boiled water, and add to your pot. Bring to a boil, then lower the heat and let it simmer for 10 minutes until all the spinach has heated through. Taste, and adjust flavour with salt and pepper. Serve hot, with garnish or toppings of your choice.