Coconut – Spinach – Surimi – Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g spinach leaves (fresh)
- 1 onion (s)
- 2 cloves garlic
- 2 tablespoon butter
- 600 ml chicken broth
- 200 ml coconut milk (unsweetened)
- 200 g surimi
- salt and pepper
- Tabasco
Print Recipe
Pin Recipe Instructions
- First clean the spinach, remove the hard parts and cut into fine strips. Peel and dice the onions. Peel the garlic and put it through the press.
- Melt the butter in a larger saucepan, sweat the onions until translucent and fry the garlic briefly. Add the spinach and let it collapse over medium heat while stirring. Now the whole thing is extinguished with chicken stock and coconut milk, seasoned with salt and pepper to taste and simmered gently for 10 minutes.
- In the meantime, chop or cut the surimi into small pieces. Add to the soup and let it steep for another 2-3 minutes (be careful, the surimi disintegrates very quickly), season with Tabasco.
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