Spinach Coconut Curry Soup

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Jump to Recipe3 bowls of spinach soup

A coconut spinach soup that is flavorful and healthy! The thought of making a spinach soup doesn’t sound all that appealing but this one it so delicious. The green curry paste gives it a depth of flavor that I wasn’t expecting.

I first made a spinach soup from the cookbook The Vegetable. I was so pleasantly surprised by it that I wanted to up the flavor a little more. This recipe is my take on theirs.

Spinach Coconut Soup Ingredients

Green Curry Paste: This is a must in this recipe. I use the Thai Kitchen Green Curry Paste. If you don’t have green, red would work fine as well.

Jalapeño: I love adding this for a little spice, but if you don’t like heat you can skip this or only add 1/2 of a jalapeño.

Garlic and Ginger: There is some garlic and ginger in the curry paste but having some fresh in the soup really adds to the flavor. Don’t worry too much about chopping finely, everything goes into the food processor at the end.

Coconut Milk: I use full fat coconut milk here. You can use light if you prefer, it just won’t be as creamy.

Spinach: I use fresh spinach in this recipe. You can usually find a 1 lb. tub of spinach at the grocery store. You can also use frozen spinach if you prefer.

White Beans: You can use any type of white bean here. I typically go with great northern. Just make sure it is a soft bean that will blend nicely.

a pile of spinach

How to make spinach curry soup

This soup comes together fairly quickly, so make sure to have all of your ingredients ready to go. The main steps to making this soup are…

  1. Cook vegetable and curry paste in oil
  2. Add in coconut milk and water
  3. Add in spinach and beans
  4. Once spinach is wilted, transfer to a blender until smooth
bowl of spinach soup topped with jalapenos

What should I serve with Spinach Coconut Curry Soup?

If you want to have this as your main dish you can serve it with rolls or a baguette. You can also serve this as a starter to your main meal.

Spinach soup also goes really well with a grain salad. I don’t typically pair it with a regular salad because you are already getting so many greens in the soup. A farro salad or mushroom risotto would be great pairings.

bowl of spinach soup next to a baguette and lime

Spinach Coconut Curry Soup

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  • 1 tbsp olive oil or coconut oil
  • 1 inch of ginger (about 1 tbsp), minced
  • 2 cloves of garlic (about 3/4 tsp), minced
  • 1 jalapeño (use 1/2 if you are sensitive to spice)
  • 2 tbsp green curry paste
  • 1 can (14oz) of full-fat coconut milk
  • 1 cup of water
  • 1 lb. of fresh spinach
  • 1 can (14oz) great northern white beans
  • 3/4 tsp salt
  • lime juice from 1/2 lime
  • Optional Toppings: pepitas, chili flakes, sliced jalapeno


  1. Heat oil in a large pot over medium-low heat. Add the curry paste, ginger, garlic and jalapeño and cook for 1-2 minutes or until fragrant.
  2. Add the majority of the coconut milk (save a couple of tablespoons for serving) and water. Stir until combined and bring to a boil
  3. Reduce heat to low, add in the spinach, beans and salt. Cover and cook for 10 minutes or until spinach is wilted. Stir half way through to make sure all of the spinach gets wilted.
  4. Ladle the soup into a food processor or blender and blend until smooth. About 1-2 minutes.
  5. Add back to the pot and heat for 3-5 minutes on medium-low.
  6. Serve! Add the soup to the bowl and top with the reserved coconut milk and your choice of lime juice, chopped pepitas, or chili flakes.


Don’t worry about chopping the garlic, ginger, and jalapeño sure finely. It will all get blended at the end.

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