*I’ve reduced the salt to 2 teaspoons and the stew is still good, but because the batch is quite large, the full tablespoon does, I think, yield a better-seasoned finished product. That said, feel free to use the lower amount if watching sodium closely.
Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.
A few more ideas:
- A friend mentioned this took 8 minutes in her Instant Pot, but I haven’t tried that method myself.
- A handful or two of fresh basil, stirred in with the spinach, is a lovely addition if you have some on hand.
- Cilantro lovers may enjoy the addition of this fresh herb, either stirred in with the spinach (start with ¼ to ½ cup and add to taste) or used as a flavorful garnish.
- For complementary crunch, sprinkle individual servings with some roasted cashews.
- If you enjoy a touch of acid, you may wish to serve with lemon wedges.
- If you’d prefer a soupier consistency, feel free to add more broth and/or the whole can of coconut milk. In this case, and depending on how much liquid is added, you may wish to increase the spices and seasonings to taste.
- This soup freezes well, although coconut milk can separate upon thawing. If you make this soup with the intention of freezing a portion, you may wish to add the coconut milk only to the portion you are serving immediately.