Thai-Style Potato and Spinach Soup

Total Time
35mins
Prep 15 mins
Cook 20 mins

This recipe comes from newspaper columnist Lindsey Bareham who has never let me down when it comes to wonderful recipes.

Ingredients Nutrition

Directions

  1. Heat oil in a large fry pan and saute onion and garlic for five minutes.
  2. Remove two strips of zest from the lemon and add chilli and lemon zest into the frying pan.
  3. Cook for another few minutes.
  4. Stir the potatoes into the mixture and cook for a couple minutes, before adding the hot stock.
  5. Bring soup to a boil, turn down heat immediately.
  6. Add one tablespoon lemon juice, salt and pepper.
  7. Simmer, partially covered, for about 15 minutes or until the potatoes are cooked.
  8. Adjust seasoning with salt, lemon juice and Tabasco.
  9. Squash the spinach into the pan, coarsely chop the coriander and add that in as well.
  10. When the spinach is wilted, the soup is ready.

Reviews

(1)
Most Helpful

This soup is fantastic!! Even my meat-eating husband likes it. We've made it twice so far, and I'm sure it will become a standard. I've pulled back to half a lemon and made sure my husband cuts the potatoes and the spinach into bite size pieces. Thanks for a great recipe!! - Feather

Feather August 13, 2003

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