Friday, October 16, 2009
My Gluten Free Coconut Spinach Soup reminds me of my visit to Thailand, where I ate coconut soup nearly every day (yum!). To me, the magical combination of coconut and lime is like paradise on a spoon.
My quick to prepare version of this South East Asian classic is a real treat, and has a mild flavor that even children will enjoy. Because it uses mainly pantry items, you can stock up on the ingredients and enjoy it anytime. Every bite is sure to put a smile on your face! It makes a perfect light meal, or a winning side dish.
Gluten Free Coconut Spinach Soup
2 tbsp. vegetable or peanut oil
1 onion, chopped
2 garlic cloves, minced
4 oz. can diced green chilies
2 tsp. ground cumin
1 tsp. coriander
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
2 1/2 cups vegetable broth
2 1/2 cups coconut milk
1 lb. fresh baby spinach leaves
Juice of 1/2 lime
Coconut, toasted, for garnish (optional)
Heat the oil in a large saucepan or stockpot. Add the onion, garlic, and chilies and cook gently for about 4 minutes. Stir in the cumin, coriander, turmeric, and ginger then add the broth and coconut milk. Bring to a boil. Reduce the heat, cover the pan, and simmer the soup for about 10 minutes.
Stir in the spinach and cook for about 2 minutes or until the leaves wilt. Stir in the lime juice and salt to taste. Heat gently for a few seconds, if necessary, and ladle into soup bowls. Top with toasted coconut , if using, and serve immediately. Yield: 4 servings
*Recipe adapted from 500 Soups
*For more gluten free meal ideas visit the Gluten Free Homemaker and check out the "What Can I Eat That's Gluten Free?" page.