Curried Spinach Soup with Cashew Tempeh
Thick and comforting curried spinach soup that's loaded with Thai flavors! Coconut milk makes this soup insanely rich and creamy!
Ingredients
Spinach Soup
- 1 tbsp oil
- 2 cloves garlic minced
- 5 cups packed spinach
- 1 15-ounce can coconut milk
- 1 stalk of lemongrass cut into 1-inch pieces
- 1/2 small green chili deseeded (optional, only if you like it spicy)
- 2 inch galangal peeled and roughly sliced into 2-3 pieces
- 1 cup sliced mushrooms about 4-5 mushrooms
- 1 tbsp coconut sugar
- 1 tbsp soy sauce
- toppings: chanterelles, fresh basil, diced onion, lemon juice, black pepper optional
Cashew Tempeh
- 7 ounces tempeh
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1/2 tsp sesame oil
- 2 tsp cashew butter or other nut butter
- 1/4 tsp sriracha
- 1 clove garlic minced
Instructions
Spinach Soup
- Heat the oil in a large skillet, or saucepan over medium heat. Once hot, add garlic and cook for 2-3 minutes. Rinse spinach, drain and add to the skillet. Cook for about 5 minutes, stirring regularly until spinach is wilted.
- Stir in the coconut milk and add lemongrass, galangal, mushrooms, coconut sugar, soy sauce, and green chili if using. Let simmer gently over low-medium heat for about 10 minutes, do not bring to a high boil.
- Remove from heat and discard the galangal. Transfer to a blender and blend until smooth and creamy. Serve immediately with a drizzle of lemon juice, and topped with the cashew tempeh and fresh basil. Soup will keep for up to 3 days in the refrigerator.
Cashew Tempeh
- Cut the tempeh into 1/2-inch cubes. Place the cubes in a baking dish, or large bowl. Set aside.
- Add the soy sauce, maple syrup, sesame oil, cashew butter, sriracha, and garlic to a small bowl and mix until well combined. Pour over the tempeh and stir to coat. Let marinate at least 1 hour or overnight in the refrigerator.
- Heat a tablespoon of oil in a non-stick skillet over medium heat. Once hot, add tempeh cubes, leaving the remaining marinade in the bowl.
- Sauté for 3-5 minutes, stirring regularly to cook the tempeh evenly. Deglaze the skillet with the remaining marinade and remove from heat. Serve with the curried spinach soup.
Notes
- You can blend the galangal with the other ingredients if you want. Just be aware: if you don't have a powerful blender you may feel some fibers in the soup.
- This soup is already thick, but it might thicken a bit more in the refrigerator because of the full-fat coconut milk, this is normal and it will become thinner/creamier once reheated. If you prefer a thinner soup, add 1/2 cup vegetable broth when blending the soup.
Nutrition
Serving: 1 serving (with tempeh) | Calories: 434 kcal | Carbohydrates: 21.8 g | Protein: 18.2 g | Fat: 32.1 g | Fiber: 1.7 g | Sugar: 8 g