Things You'll Need:
- 1 1/2 tbsp. unsalted butter
- Leek, chopped (white part only)
- White onion, roughly chopped
- 3 cloves garlic, crushed and chopped
- 1/2 stalk lemongrass, chopped
- 2 Kaffir lime leaves
- 1/2 bunch cilantro, chopped
- 2 tbsp. fresh ginger, chopped
- Hot Thai chile
- 8 oz. potatoes
- 4 cups vegetable stock
- Sea salt (to taste)
- 1 1/2 lb. spinach, trimmed
- 1 cup unsweetened fresh coconut milk
-
Step 1
Melt the butter in a large saucepan over medium-high heat. Add the leek, onions, garlic, lemongrass, Kaffir lime leaves, cilantro (reserving 2 tbsp. for garnish), garlic and red chile. Cook for four to five minutes, but do not brown.
-
Step 2
Add the potatoes and vegetable stock and season with sea salt to taste. Bring to a boil and reduce the heat to low. Simmer for 20 to 25 minutes or until the potatoes are tender.
-
Step 3
Turn the heat up to high and add the spinach. Once the spinach has wilted, approximately one to three minutes, transfer the soup to a blender a puree in batches until smooth.
-
Step 4
Pour the soup through a strainer and into a clean saucepan. Add the coconut milk and stir to combine. Cook over low heat for three to four minutes.
-
Step 5
Transfer the soup to individual serving bowls and garnish each with 1/4 tbsp. of chopped cilantro.
