Description
Wonderful soup with a rich and original, thanks to the coconut milk taste. Like, not only fasting. After trying again, now regularly serves at the request of a teenage son who is willing to eat this soup not only for lunch but for Breakfast with dinner.
Ingredients
-
Coconut milk
1 бан.
-
Potatoes
4 шт
-
Spinach
400 г
-
Bow white
1 шт
-
Green onions
1 пуч.
-
Broth
1 л
-
Cilantro
1 пуч.
-
Curry paste
1 ст. л.
-
Vegetable oil
1 ст. л.
Cooking
Prepare all the ingredients. Because Thai curry version (i.e. pasta) I had, I took advantage of the Indian counterpart (i.e., powder). The same tablespoon.
Vegetable broth I make is usually based on carrots, onions, petiolate celery, parsley root, turnips. You can use another set of roots.
Now proceed directly to the soup. Cut the potato cubes. Finely chopped and white and green onions. At the bottom of the pan heat oil and fry in it the chopped onion for one minute. Add curry and fry for 1 more minute. Add the potatoes and fry for 1 more minute.
Then add vegetable broth, coconut milk. Bring to the boil, cover and cook on low heat for 10-13 minutes.
Add the spinach (you can not pre-thawed) and cook until it soften. For about 10 minutes.
Pour into soup bowls, garnish with cilantro leaves.
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