Thai-Style Potato and Spinach Soup π²
Cook Time: 20 minutes
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Description:
Indulge in the exotic flavors of Thai cuisine with this tantalizing Thai-Style Potato and Spinach Soup recipe. Inspired by the culinary genius of newspaper columnist Lindsey Bareham, this soup is a harmonious blend of vibrant vegetables and aromatic spices. Perfect for a cozy night in or a quick weekday meal, this soup promises to delight your taste buds and warm your soul.
Ingredients:
- 1 onion
- 1 shallot
- 2 cloves garlic
- 2 red chilies
- 1 lemon
- 750g potatoes
- 2 tbsp Tabasco sauce
- 1 tbsp chili sauce
- 100g fresh spinach
- 1 handful coriander leaves
- Salt and pepper, to taste
- Cooking oil
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare Ingredients: Begin by gathering all the ingredients needed for the recipe. Peel and finely chop the onion, shallot, and garlic. Deseed and finely chop the red chilies. Zest the lemon and cut it into wedges for garnish. Scrub the potatoes clean and dice them into bite-sized pieces. |
| 2 | Saute Aromatics: Heat a drizzle of cooking oil in a large fry pan over medium heat. Add the chopped onion and garlic, and sautΓ© for about five minutes until they turn translucent and fragrant. |
| 3 | Infuse Flavors: Remove two strips of zest from the lemon and add them to the frying pan along with the chopped red chilies. Continue to cook for another few minutes, allowing the flavors to meld together beautifully. |
| 4 | Add Potatoes: Stir the diced potatoes into the aromatic mixture, ensuring they are well-coated with the flavorful oils. Cook for a couple of minutes to lightly brown the edges of the potatoes. |
| 5 | Add Stock: Pour in the hot vegetable stock, enough to cover the potatoes and create a hearty soup base. Bring the soup to a gentle boil, then immediately reduce the heat to a simmer. |
| 6 | Seasoning: Squeeze in the juice of one lemon wedge, and season the soup with salt and pepper to taste. Allow the soup to simmer, partially covered, for about 15 minutes or until the potatoes are tender and cooked through. |
| 7 | Adjust Flavors: Taste the soup and adjust the seasoning as needed, adding more salt, lemon juice, or a dash of Tabasco sauce for extra heat, according to your preference. |
| 8 | Add Spinach and Coriander: Coarsely chop the fresh spinach leaves and roughly chop the coriander leaves. Add them to the soup, gently pressing the spinach down into the hot liquid. Continue to simmer until the spinach is wilted and the flavors have melded together beautifully. |
| 9 | Serve: Once the spinach is wilted and the soup is fragrant, it’s ready to serve! Ladle the hot soup into bowls and garnish with a sprinkle of fresh coriander leaves and a lemon wedge on the side for squeezing. Enjoy this Thai-inspired delight with crusty bread or aromatic jasmine rice for a truly satisfying meal experience. |
Nutritional Information (per serving):
- Calories: 481.2
- Total Fat: 14.6g
- Saturated Fat: 1.9g
- Cholesterol: 0mg
- Sodium: 73mg
- Total Carbohydrates: 84.7g
- Dietary Fiber: 13.7g
- Sugars: 8.3g
- Protein: 11.3g
Recipe Notes:
- For a creamier texture, you can blend a portion of the soup using an immersion blender or regular blender before adding the spinach.
- Adjust the spice level of the soup by varying the amount of chili and Tabasco sauce according to your preference.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, making it a convenient option for meal prep or leftovers. Just reheat gently on the stove or in the microwave before serving.
