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Coconut-Peanut Soup with Sweet Potato and Spinach Recipe

Coconut-Peanut Soup with Sweet Potato and Spinach recipe


This is a warm, creamy soup with a Thai twist. It has sweet potatoes and spinach in it. You cook it all in one pot. It's a bit spicy and very yummy. You can eat it with a spoon and squeeze lime on top for extra taste.


48 fl oz vegetable broth
1 can (13.5 fl oz) coconut milk
3 cups sweet potato, cubed
2 cups spinach, roughly chopped
1 tbsp ginger, minced
1 tbsp soy sauce
1/2 cup creamy peanut butter
1 tbsp coconut oil
1/4 cup cilantro, chopped
1 lime, cut into wedges
1/4 tsp crushed red pepper flakes
Salt to taste


In a large pot, heat the coconut oil over medium heat.
Add the minced ginger and sauté for 1 minute until fragrant.
Pour in the vegetable broth and coconut milk, stirring to combine.
Bring the mixture to a boil, then add the cubed sweet potatoes.
Reduce heat to a simmer and cook for 10 minutes, or until the sweet potatoes are almost tender.
Stir in the peanut butter and soy sauce until well combined.
Add the chopped spinach and cook for an additional 5 minutes, or until the spinach has wilted and the sweet potatoes are tender.
Season with salt and crushed red pepper flakes to taste.
Remove from heat and stir in the chopped cilantro.
Serve the soup hot with lime wedges on the side for squeezing over each serving.

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