Total Time
Prep 15 mins
Cook 14 mins

Ingredients Nutrition


  1. Saute shallot, garlic and ginger in a small amount of vegetable oil.
  2. Add coconut milk and vegetable broth.
  3. Bring to a boil.
  4. Turn down to simmer.
  5. Add cilantro, lemon juice, chili sauce, soy sauce (or alternative) and vegetables.
  6. Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
  7. Serve with rice.


Most Helpful

We used a tablespoon on Thai green curry paste in place of the soy sauce. YUM!

ctrmom May 31, 2016

Delish! I made this for our evening meal and we loved it. I doubled the recipe. I didn't have shallots so used regular onion and lime instead of lemon juice. I didn't have any spinach on had but did have some bok choy so chopped it up and added that. I will ad Udon noodles to this. The flavors were really good in this soup. I will make it again, thanks for the great post.

Chef Joey Z. September 28, 2007

Really nice. A good basic soup recipe for asian dishes. It had a really nice coconut vs. tarty/sour taste going on mixed with a subtle chilli flavour coming through. I just cooked this for use on rice and then served it up with chicken Easy, quick, and delicious.

Steve the Cook September 21, 2005

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