Save to Pinterest The kitchen smelled like a rainforest after a downpour the first time I blended lemongrass into hot coconut milk. I had bought the stalks on a whim, drawn to their woody perfume at the market, and wasn't sure what to do with them until I remembered a soup I'd tasted years ago at a small café tucked behind a bookstore. That soup had been green, silky, and alive with flavor. This version became my own interpretation, built around whatever greens were crisp in the crisper and the jar of coriander I always keep too much of.
I made this for my neighbor once after she mentioned feeling worn down by a long week. She sat at my counter, barefoot and tired, while I ladled the soup into a wide bowl and squeezed lime over the top. She didn't say much at first, just held the bowl with both hands and breathed in the steam. When she finally looked up, she smiled and said it tasted like something her grandmother would have made if her grandmother had been from somewhere tropical and kind.
Ingredients
- Fresh spinach (200 g, washed): Use baby spinach if you can, it wilts faster and blends silkier, though any spinach works if you give it a rough chop first.
- Fresh coriander (1 small bunch, stems and leaves separated): Don't toss the stems, they carry more flavor than the leaves and add a deep herbal backbone to the broth.
- Lemongrass (1 stalk, outer layer removed, finely sliced): Slice it as thin as you can so it releases all that lemony, floral oil without leaving fibrous bits behind.
- Onion (1 medium, chopped): Yellow or white onion both work, just make sure it's softened completely so it disappears into the soup's creamy base.
- Garlic (2 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the oil and fills the kitchen with warmth before anything else even hits the pot.
- Fresh ginger (1-inch piece, peeled and grated): Grate it finely so it melts into the soup, adding a gentle heat that sits just beneath the surface.
- Green chili (1, deseeded and chopped, optional): I leave this out when I'm cooking for kids, but when it's just me, I add it for a quiet kick that builds with each spoonful.
- Coconut milk (400 ml, full-fat recommended): Full-fat makes the soup luxurious and velvety, light coconut milk works but you'll lose some of that richness.
- Vegetable stock (500 ml): Homemade is lovely, but a good quality store-bought stock does the job beautifully and saves you time.
- Ground cumin (1 tsp): It adds an earthy warmth that anchors all the bright, green flavors without overpowering them.
- Ground coriander (1 tsp): This echoes the fresh coriander and deepens the herbaceous notes throughout the soup.
- Ground turmeric (1/2 tsp): A little goes a long way, it tints the soup golden and adds a subtle earthiness that ties everything together.
- Salt and pepper (to taste): Taste as you go, the coconut milk can dull the seasoning so you'll need more salt than you think.
- Coconut oil or neutral oil (1 tbsp): Coconut oil reinforces the tropical vibe, but any neutral oil works if that's what you have on hand.
- Fresh coriander leaves (for garnish): A handful on top adds a fresh pop and makes the bowl look as vibrant as it tastes.
- Lime wedges (for garnish): A squeeze of lime right before eating brightens everything and wakes up the flavors in the best way.
Instructions
- Start with the aromatics:
- Heat the coconut oil in a large pot over medium heat and add the chopped onion, letting it soften and turn translucent for 2 to 3 minutes. The kitchen will start to smell sweet and inviting, that's your cue to add the garlic, ginger, and lemongrass, stirring frequently for another 2 minutes until everything smells fragrant and alive.
- Bloom the spices:
- Stir in the cumin, coriander, turmeric, and green chili if you're using it, cooking for about a minute until the spices darken slightly and release their oils. This step is quick but crucial, it builds the flavor foundation for the entire soup.
- Wilt the greens:
- Add the spinach and coriander stems to the pot, stirring them into the spiced oil until the spinach collapses and turns deep green, about 2 to 3 minutes. The stems will soften and blend right in, so don't worry about chopping them finely.
- Simmer the base:
- Pour in the coconut milk and vegetable stock, bringing everything to a gentle simmer and letting it cook for 10 to 12 minutes. The soup will start to look creamy and the flavors will meld together into something cohesive and warm.
- Blend until silky:
- Remove the pot from the heat and add most of the coriander leaves, reserving a handful for garnish. Use an immersion blender to puree the soup until it's completely smooth and luscious, or transfer it in batches to a countertop blender if that's what you have.
- Season and serve:
- Taste the soup and add salt and pepper until it sings, then reheat gently if needed. Ladle it into bowls, garnish with fresh coriander leaves and a lime wedge on the side, and serve it hot while the steam still rises.
Save to Pinterest I started making this soup on cold Sunday afternoons when I needed something that felt nourishing without being heavy. It became a ritual of sorts, a way to reset before the week began. There's something meditative about watching spinach wilt into emerald ribbons and smelling lemongrass fill the air. It's a soup that asks for nothing but a quiet kitchen and a willingness to slow down, even if just for forty minutes.
How to Store and Reheat
This soup keeps beautifully in the fridge for up to four days, stored in an airtight container. I've found it actually tastes better the next day, after the flavors have had time to deepen and marry. Reheat it gently on the stove over low heat, stirring occasionally to keep the coconut milk from separating. You can also freeze it for up to three months, though I recommend leaving out the garnish until after you've thawed and reheated it so the coriander stays fresh and bright.
What to Serve Alongside
I love this soup with a hunk of crusty sourdough, the kind with a chewy crust that's perfect for dipping and soaking up every last bit of broth. Steamed jasmine rice is another favorite, especially when I want something a little more filling. On warmer days, I serve it with a simple cucumber salad dressed in rice vinegar and sesame oil, which adds a cool, crunchy contrast to the creamy, spiced soup. A glass of crisp Riesling or even cold coconut water makes it feel like a complete, thoughtful meal.
Ways to Make It Your Own
This recipe is forgiving and welcomes improvisation. If you want it heartier, add a small peeled and diced potato when you add the spinach, letting it simmer until soft before blending. I've also stirred in cooked chickpeas or white beans for extra protein, which turns it into a more substantial meal. You can dial the heat up or down by adjusting the green chili, or leave it out entirely if you're serving kids or anyone who prefers milder flavors.
- Try adding a handful of kale or chard along with the spinach for a slightly earthier flavor.
- Swap the lemongrass for lime zest if you can't find fresh stalks, it won't be quite the same but it still brightens the soup beautifully.
- For a thicker, richer soup, reduce the vegetable stock slightly or add an extra splash of coconut milk at the end.
Save to Pinterest This soup has become one of those recipes I return to when I want something that feels like care in a bowl. It's bright, warming, and always tastes like I put more effort in than I actually did.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully. Prepare it fully, cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. You can also freeze for up to 1 month—thaw overnight before reheating.
- → What can I substitute for coconut milk?
For a lighter version, use heavy cream, cashew cream, or oat milk mixed with a touch of neutral oil. Vegetable-based alternatives like almond or soy milk work too, though the soup will be less rich. Avoid coconut milk substitutes if you prefer to maintain the authentic Asian-inspired flavor profile.
- → How do I adjust the spice level?
Start with half the ground spices, then taste and add more to reach your preferred intensity. For heat, begin with the green chili deseeded, or omit it entirely for mild flavor. You can also toast whole spices in the oil first to deepen their warmth without excessive heat.
- → Is this soup suitable for meal prep?
Absolutely. Prepare the base soup and store it separately from garnishes. Portion into freezer-friendly containers and reheat as needed. Keep coriander leaves and lime wedges fresh separately—add them just before serving for optimal flavor and texture.
- → What pairs well with this soup?
Serve alongside crusty bread, steamed jasmine rice, or fragrant basmati. A crisp Riesling complements the aromatics beautifully, as does coconut water or a ginger tea. For a complete meal, add a grain and roasted vegetables on the side.
- → Can I make this without an immersion blender?
Yes, carefully transfer the hot soup to a standard blender in batches, allowing steam to escape. Blend until smooth and creamy, then return to the pot. Work slowly to avoid splashing and never fill the blender more than halfway.