Best 6 Spicy Spinach And Coconut Soup Recipes

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In search of a tantalizing soup that dances on your taste buds with a blend of fiery heat and creamy richness? Look no further than this spicy spinach and coconut soup. This culinary masterpiece is a delightful symphony of flavors, where the peppery bite of spinach harmonizes with the velvety embrace of coconut milk. Its vibrant green hue and aromatic allure are sure to awaken your senses and transport you to a culinary paradise. With its ability to warm you from the inside out on a chilly day or invigorate you with a burst of flavor, this soup is a true culinary gem. So, embark on this culinary adventure with us as we explore the best recipe to create this extraordinary spicy spinach and coconut soup.

Here are our top 6 tried and tested recipes!

SPICY CORN AND COCONUT SOUP



Spicy Corn and Coconut Soup image

A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.

Provided by Sarah Jampel

Categories     dinner, lunch, weekday, weeknight, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

5 ears yellow or bicolor corn (or 5 cups frozen corn kernels)
2 tablespoons olive oil
2 shallots, thinly sliced into rings
3 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
1 serrano chile (or other chile), minced
2 small red potatoes (6 to 8 ounces total), cut into 1/2-inch cubes
2 1/2 cups vegetable broth (or 2 1/2 cups of hot water whisked with 1 1/2 teaspoons jarred bouillon)
1 (15-ounce) can full-fat coconut milk
1 tablespoon lime juice (from 1/2 lime)
Kosher salt, to season
Torn cilantro leaves, toasted coconut flakes, chopped roasted peanuts, crispy fried shallots, lime wedges and more sliced Serrano chiles, to serve (optional)

Steps:

  • Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
  • In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
  • Add potato pieces, and stir to coat, 1 to 2 minutes.
  • Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
  • Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams

CURRIED SPINACH SOUP



Curried Spinach Soup image

I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.

Provided by NATDTAT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 35m

Yield 8

Number Of Ingredients 9

1 large potato - peeled and cubed
6 tablespoons olive oil
½ cup chopped green onions
12 cups spinach - rinsed, stemmed, and dried
⅓ cup all-purpose flour
2 teaspoons curry powder
4 cups chicken broth
1 tablespoon lemon juice
1 (8 ounce) carton nonfat sour cream

Steps:

  • Place the potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender. Drain, and set aside.
  • Heat 2 tablespoons of olive oil in a large saucepan or soup pot. Add the green onions, and cook until tender. Stir in the cooked potatoes, then gradually mix in the spinach, stirring after each addition until spinach is limp. Transfer the mixture to a food processor or blender, and puree until smooth.
  • Heat the remaining olive oil in the same pan, and whisk in the flour and curry powder. Gradually whisk in broth so that no lumps form. Return the spinach mixture to the pan, stirring to blend, along with the lemon juice. Bring to a boil over medium heat, stirring constantly until thickened.
  • Place sour cream in a medium bowl. Ladle about 1 cup of the hot soup into the sour cream, and mix until well blended. Stir this back into the pot of soup. Heat through, but do not allow to boil. Serve immediately.

Nutrition Facts : Calories 180.7 calories, Carbohydrate 18.1 g, Cholesterol 4.4 mg, Fat 10.5 g, Fiber 2.5 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 84.3 mg, Sugar 3.4 g

SPICY SPINACH AND COCONUT SOUP



Spicy Spinach and Coconut Soup image

Slightly spiced spinach and coconut soup recipe flavored with cumin, turmeric and ginger. Easy to make and very flavorful... A must-try! Original recipe here: http://frenchcookingfordummies.com/2009/spinach-and-coconut-soup/

Provided by French Cooking for

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/8 lbs fresh spinach
2 1/4 cups vegetable stock
2 1/4 cups coconut milk
2 garlic cloves
1 onion
1/2 lemon
1/2 red scotch bonnet chili pepper
2 tablespoons olive oil
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon grated ginger
4 tablespoons grated coconut
salt

Steps:

  • Carefully clean spinach leaves and pinch off the stems if they're thick and tough. Chop spinach leaves roughly.
  • Peel onion and garlic gloves. Chop onions and crush garlic gloves with a spoon.
  • Take seeds off chili pepper and finely chop it.
  • Heat oil in a large saucepan over medium heat. Add onion, garlic and chili pepper, take temperature down to low heat and leave them for 5 minutes.
  • Add cumin, turmeric and grated ginger. Add vegetable stock and coconut milk and take to a boil. Reduce heat and leave covered for 10 minutes.
  • Preheat oven on broiler setting.
  • Add spinach and leave them for 3 minutes or until they wither.
  • Liquidize 3/4 of the soup and put it back in the pan with the remaining quarter.
  • Squeeze lemon, add to soup and season with salt.
  • Grill grated coconut for 2 minutes in the oven.
  • Serve in individual bowls and decorate with grilled coconut.

SPINACH AND COCONUT SOUP



Spinach and Coconut Soup image

This came from the book 'Entertaining with Cranks'. The page with this recipie has dropped out, therefore I have adapted it. It is absolutely delicious.

Provided by wizkid

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb spinach
1 large onion, finely chopped
1 large potato, finely diced
2 ounces butter
2 cloves garlic, finely chopped
4 ounces creamed coconut, finely chopped
1 1/2 pints vegetable stock
1/4 pint single cream
black pepper

Steps:

  • Melt the butter in a heavy saucepan.
  • add the onions and the garlic and gently cook until transparent.
  • add the potato and fry for 5 minutes longer.
  • add the spinach and the vegetable stock and simmer until the potatoes are cooked (approximately 10 minutes).
  • put into the blender and blend thoroughly.
  • return to the saucepan and a low heat.
  • add the creamed coconut and stir until melted.
  • add the single cream.
  • add plenty of freshly ground black pepper.
  • serve.

SPICY SWEET POTATO AND COCONUT SOUP



Spicy Sweet Potato and Coconut Soup image

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  • Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  • Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g

SPICY SAUTéED SPINACH



Spicy Sautéed Spinach image

Provided by Alison Roman

Categories     Side     Sauté     Vegetarian     Quick & Easy     Spinach     Hot Pepper     Green Onion/Scallion     Chile Pepper     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 Servings

Number Of Ingredients 7

2 tablespoons ghee (clarified butter) or vegetable oil
1 bunch scallions, coarsely chopped
2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
2 garlic cloves, finely chopped
2 teaspoons yellow mustard seeds
4 bunches flat-leaf spinach, stemmed, very coarsely chopped
Kosher salt, freshly ground pepper

Steps:

  • Heat ghee in a large skillet over medium-high heat. Add scallions, chiles, garlic, and mustard seeds. Cook, stirring often, until garlic begins to brown and mustard seeds pop, about 1 minute. Add spinach to skillet by the handful, allowing it to wilt between additions. Cook, tossing often, until spinach is tender, 5-8 minutes. Season with salt and pepper.

Tips:

  • Fresh is best: Use fresh ingredients whenever possible for the best flavor. Fresh spinach, coconut milk, and ginger will make a big difference in the taste of your soup.
  • Don't overcook the spinach: Spinach cooks very quickly, so be careful not to overcook it. Overcooked spinach will become mushy and lose its bright green color.
  • Use a good quality coconut milk: Not all coconut milks are created equal. Look for a brand that is thick and creamy, with a high fat content. This will give your soup a rich, creamy flavor.
  • Season to taste: Be sure to taste your soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne pepper to taste.
  • Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as chopped cilantro, lime wedges, or a dollop of yogurt.

Conclusion:

Spicy spinach and coconut soup is a delicious and healthy soup that is perfect for a quick and easy meal. It is also a great way to use up leftover spinach and coconut milk. With its vibrant green color and creamy texture, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a tasty and nutritious soup, give this recipe a try. You won't be disappointed!

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