Spinach Coconut Soup From the Steamer

For the spinach-coconut soup, place frozen spinach leaves in a perforated cooking container and defrost (at 60°C for 20 minutes).

Remove spinach and let rest for 10 minutes.

Meanwhile, peel and chop onion. Clean lemongrass, remove the hard exterior and chop the soft interior. Place both in an unperforated steamer basket with coconut milk, 200 ml broth, salt and pepper. Squeeze defrosted spinach well and add.

Pluck off mint leaves and chop. Place in another unperforated cooking container with rice, pine nuts and remaining broth. Cook in the unit with the spinach soup (at 100°C for 15 minutes or at 120°C for 8 minutes).

Lightly puree soup to taste. Divide into soup cups and arrange pine nut rice on top.

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