1 cup of stock (either chicken or duck) Bunch of Spinach, fresh or frozen 4-6 tbsp Coconut Milk Garam Masala Spice Mix 1 tbsp grated fresh Ginger 1-2 Kafir Lime Leaves few dashes of Fish Sauce Splash of rice vinegar Salt to taste
Heat the pan on medium heat. Add a couple spoon fulls of the coconut milk to the pan and heat. Add the ginger plus a few dashes of your Coconut Milk Garam Masala and simmer for about 30 seconds, stirring occasionally. Add the remaining coconut milk to the pan, stir to combine, and then add the stock. Toss in the kafir lime, remaining Coconut Milk Garam Masala Spice Mix, fish sauce and rice vinegar and bring soup to a boil, reduce heat and simmer approx. 10 mins. Add as much spinach as you would like your soup to have, I used 8-10 of those individual sized frozen spinach bundles, i wanted my soup to be more spinach than broth, but you may feel differently. Cover and cook for a few mins, if using frozen spinach than cook slightly longer. Add salt to taste.