Spinach and Coconut Soup
Serves 2
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 400 ml coconut milk
  2. 2 tbsp. Thai green curry paste
  3. 1 Knorr Vegetable Stok Pot
  4. 1 red chilly, deseeded and chopped
  5. 200 g baby spinach
Instructions
  1. Pour the coconut milk into a pan and add the curry paste. Wisk in 300 ml boiling water and the Knorr Vegetable Stock Pot.
  2. Add the chilli and baby spinach leaves. Bring to boil, then simmer for 10 min and serve.
Notes
  1. You can lower the kilojoule count by using reduced-fat coconut milk.
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