Spinach Coriander Lemongrass Soup (Printable Version)

A vibrant, creamy soup featuring fresh spinach, fragrant coriander, lemongrass, and warming spices in a luscious coconut milk base.

# What You'll Need:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander, stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped

→ Liquids

08 - 13.5 fl oz coconut milk, full-fat
09 - 17 fl oz vegetable stock

→ Spices and Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 0.5 tsp ground turmeric
13 - Salt and pepper to taste
14 - 1 tbsp coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# Steps to Follow:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until translucent and softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass to the pot. Cook for 2 minutes, stirring frequently to release aromatic oils.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili. Cook for 1 minute until fragrant.
04 - Add fresh spinach and coriander stems to the pot. Sauté for 2 to 3 minutes until spinach is completely wilted.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes to meld flavors.
06 - Remove from heat and add most of the fresh coriander leaves, reserving some for garnish.
07 - Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer in batches to a countertop blender and blend until uniform consistency is achieved.
08 - Season with salt and pepper to taste. Gently reheat if necessary before serving.
09 - Ladle soup into bowls and garnish with reserved fresh coriander leaves and lime wedges. Serve hot.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you simmered it all afternoon with care.
  • The lemongrass adds a citrusy brightness that makes every spoonful feel awake and intentional.
  • It's creamy and comforting without any dairy, so it sits lightly and leaves you satisfied, not sluggish.
  • You can double the batch and freeze half, which I do every time because future me always thanks past me.
02 -
  • Blend the soup while it's still hot, the heat helps everything puree smoothly and prevents the coconut milk from splitting.
  • If your lemongrass is tough or fibrous, strain the soup after simmering and before blending to catch any stubborn bits.
  • Don't skip the lime wedge at the end, that bright acidity is what makes the soup feel complete and balanced.
03 -
  • Use full-fat coconut milk, the richness is what makes this soup feel indulgent and the texture smooth rather than watery.
  • Taste the soup after blending and before serving, coconut milk can mute seasoning so you'll almost always need more salt than you expect.
  • If you're batch cooking, freeze the soup in individual portions so you can pull out just what you need on busy nights.
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