Fry leek, celery, onion, garlic and ginger until translucent and fragrant. You can add flavour to suit your personal taste – for example, Chinese Five Spice, Chilli or Moroccan spice will all compliment this dish. Add blanched spinach and coconut milk. Blend all together, garnish and serve.
Use a teaspoon of roasted red chilli paste – available at most Asian stores – which you can melt with a little hot water. Add oil, freshly chopped coriander and fresh coconut slivers.
Please note: If reheating, do not bring the soup to the boil as this will change the colour from a vibrant green to a dull grey.
Plate up and enjoy!
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