Servings: Serves 4 (Makes 8 cups)
Ingredients 2 tablespoons peanut oil1 medium Spanish onion , chopped2 cloves garlic , minced2 bird's-eye chilies , seeds and ribs removed, finely chopped1 1/2 teaspoons ground cumin1 1/2 teaspoons coriander seeds , crushed2 cups chicken stock or broth1 cup coconut milk1 cup bottled clam juice1 cup heavy cream2 packages (10 ounces) frozen chopped spinach , thawedJuice of 2 to 3 limes (about 1/4 cup), plus more to taste1/2 teaspoon salt
Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.