Since I live with my parents I (almost) never have to worry about what to eat in weekends. True, I cook two to three times a week on working days but on Sundays I generally don’t cook because mom doesn’t have to work. But there’s some Sundays when mom and dad aren’t at home and I’m left to my own devices. With an empty ‘fridge.
Today was such a day and I felt like making a nice soup for myself. But, since it’s Sunday and the shops are closed (unless you want to actually travel for it) I had make-do with our storage-closet and freezer. I found a recipe for a spinach and coconut soup in one of my mom’s cookbooks (500 soups). Of course, I never follow a recipe as I find it in a book so I decided to add the shrimp I found and leave out some of the other ingredients.
What came out was a rich soup that’s both creamy and spicy and let’s all the flavors come to their right, or so I think. I hope you enjoy it!
This recipe serves 4.
- 2 tablespoons sunflower oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 teaspoons ground cumin
- 1 ½ teaspoon chili flakes
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon ginger powder
- 2 ½ cup vegetable stock
- 2 ½ cup coconut milk
- 500 gram frozen spinach
- 175 gram shrimp (either fresh or frozen)
• Heat the oil in a large sauce pan and add the onion, garlic and chili flakes. Cook on a low heat for about 4 minutes.
• Add the cumin, coriander, turmeric and ginger and stir.
• Add the vegetable stock and coconut milk and on a medium heat bring to a boil. Then reduce the heat and simmer for about 10 minutes.
• Meanwhile, defrost the spinach (I use the microwave for that) and after 10 minutes of simmering add the spinach to the soup. Stir and then let the soup simmer for another 2 to 3 minutes.
• Add the shrimp (defrost the shrimp first if you use frozen ones) and stir.
• Season with salt and pepper if needed.