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Curried Spinach Soup with Cashew Tempeh

Curried Spinach Soup with Cashew Tempeh

Author: Thomas
Thick and comforting curried spinach soup that's loaded with Thai flavors! Coconut milk makes this soup insanely rich and creamy!
5 from 2 votes
Prep Time : 25 mins
Cook Time : 20 mins
Resting Time : 1 hr
Total Time : 1 hr 45 mins
Servings 3 Servings
Calories 434 kcal


Spinach Soup

  • 1 tablespoon oil
  • 2 cloves garlic minced
  • 5 cups packed spinach
  • 1 15-ounce can coconut milk
  • 1 stalk of lemongrass cut into 1-inch pieces
  • ½ 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 tablespoon coconut sugar
  • 1 tablespoon soy sauce
  • toppings: chanterelles, fresh basil, diced onion, lemon juice, black pepper optional

Cashew Tempeh

  • 7 ounces tempeh
  • 2 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • ½ teaspoon sesame oil
  • 2 teaspoon cashew butter or other nut butter
  • ¼ teaspoon sriracha
  • 1 clove garlic minced


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 ½-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.


  • 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 ½ cup vegetable broth when blending the soup.


Serving: 1 serving (with tempeh)Calories: 434 kcalCarbohydrates: 21.8 gProtein: 18.2 gFat: 32.1 gFiber: 1.7 gSugar: 8 g
Course : Main Course, Soup
Cuisine : Asian
Keyword : curried spinach soup, spinach soup with cashew tempeh, vegan curried spinach soup
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