Spinach Coriander Lemongrass Soup

There was a Tuesday morning when my neighbor stopped by with a bunch of lemongrass from her garden, still damp with dew, and I had no idea what to do with it. I stood there holding these pale green stalks, a little intimidated, when she casually mentioned her mother used to make a soup that tasted like a gentle hug. That afternoon, I raided my kitchen for spinach and coriander, threw together what felt right, and something magical happened in that pot. The soup came together in under an hour, filling my kitchen with a fragrance so alive and green that my partner came home early just to investigate. Now I make it whenever I need to feel grounded, or when I want to remind myself that the best recipes often start with borrowed ingredients and borrowed wisdom.

I served this soup to my book club on a rainy evening, and four of them asked for the recipe before dessert even arrived. What struck me was how people kept pausing between spoonfuls, like they were trying to figure out what made it feel so special. It wasn't fancy or fussy—just honest ingredients talking to each other in a coconut milk base. That night taught me that sometimes the dishes we think are too simple to bother with end up being the ones people actually remember.

Ingredients

• Fresh spinach (200 g): Use tender leaves if you can; they blend into a silkier texture and their mild earthiness anchors all the bright flavors happening around them.
• Fresh coriander, stems and leaves separated (1 small bunch): The stems go into the pot early to build flavor depth, while fresh leaves reserved for garnish give you that final pop of green and a subtle citrus note.
• Lemongrass stalk (1): Strip away the tough outer layers ruthlessly—what you want is that pale, tender core that releases a perfume when sliced, almost floral and mysteriously tropical.
• Onion (1 medium): This is your foundation; chopped fine and cooked until it loses its bite, it becomes the invisible backbone holding everything together.
• Garlic (2 cloves) and ginger (1-inch piece): Both minced or grated—they warm the soup from within and add that subtle bite that keeps your palate interested through every spoonful.
• Green chili (1, optional): Deseed it if you want heat without the seedy texture, or leave it whole if you're brave and your guests can handle a little fire.
• Coconut milk (400 ml): Full-fat is non-negotiable here; it's what gives the soup its luxurious mouth-feel and balances the sharp aromatic spices.
• Vegetable stock (500 ml): Use something flavorful; a weak stock will make this soup taste thin and underseasoned, no matter what you do.
• Ground cumin, coriander, and turmeric (1 tsp, 1 tsp, and 1/2 tsp): These warm spices are what transform the soup from simple green liquid into something with personality and depth.
• Coconut oil (1 tbsp): It carries flavor better than neutral oil and adds a subtle sweetness that complements the spices beautifully.
• Salt, pepper, and lime wedges for serving: Don't skip the lime—a squeeze at the table brightens everything and makes people taste the coriander all over again.

Instructions

Build your flavor base:

Heat the coconut oil in a large pot over medium heat until it shimmers, then add your chopped onion. Watch as it softens and turns translucent after 2–3 minutes; this is when it stops being raw and starts being willing to work with the other ingredients.

Wake up the aromatics:

Add your minced garlic, grated ginger, and sliced lemongrass, stirring constantly for about 2 minutes. You'll notice the kitchen suddenly smells alive—that's your signal that these ingredients are releasing their essential oils.

Toast the spices:

Sprinkle in the ground cumin, coriander, and turmeric along with your chopped green chili if using. Stir for about 1 minute until the spices become fragrant and slightly darker; this blooming step is what transforms them from powdery dust into something with real presence.

Introduce the greens:

Add your fresh spinach and the separated coriander stems, stirring until the spinach wilts down—this takes about 2–3 minutes and is oddly satisfying to watch, like the pot is becoming something entirely new.

Build the creamy base:

Pour in the coconut milk and vegetable stock, stirring gently to combine. Bring everything to a gentle simmer and let it bubble quietly for 10–12 minutes; this is when flavors marry and the broth becomes infused with all the good stuff.

Finish with fresh herbs:

Remove from heat and stir in most of your reserved fresh coriander leaves, saving a few for garnish. At this point, the soup is aromatic but still has that delicate herbaceous bite.

Blend to silky smoothness:

Using an immersion blender, puree the soup until completely smooth and creamy—or if you prefer, carefully transfer it to a countertop blender in batches. The soup should go from chunky and interesting to pourable and luxurious.

Season to taste:

Add salt and pepper carefully, tasting as you go. Sometimes a soup needs less salt than you'd expect because the coconut milk already carries flavor.

Serve with intention:

Ladle into warm bowls, top with reserved coriander leaves, and place a lime wedge on the side. People should squeeze it themselves; that burst of citrus is part of the experience.

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One evening, a friend who usually orders takeout sat at my kitchen counter while I made this soup, and halfway through cooking, they said it smelled like they'd traveled somewhere without leaving the room. That's when I realized this soup is really about creating a moment—the fragrance preparing you for what's coming, the creaminess comfort, the brightness at the end like waking up. Food doesn't have to be complicated to matter.

The Story Behind the Spices

Cumin, coriander, and turmeric aren't random choices here—they're the triumvirate that whispers through Southeast Asian and Indian kitchens, each bringing something essential. Cumin grounds the soup with earthiness, coriander adds a subtle citrus undertone that echoes the fresh herb of the same name, and turmeric brings a gentle warmth and beautiful golden hue. Together, they create a flavor profile that feels familiar even if you've never tasted it before, like your body recognizes something ancient and nourishing.

Texture Is Everything

The blending is where this soup transforms from a pile of ingredients into something refined. If you're using an immersion blender, work in slow, deliberate strokes—don't just blast it into submission. A countertop blender works beautifully too, but do it in batches and let the steam escape between pulses to avoid splattering your stovetop with hot soup. The final texture should feel silky and pourable, almost velvety on your tongue.

Make It Your Own

This soup is forgiving and loves your creative input. Some mornings I add a small diced potato that simmers until soft before blending, which makes it more substantial for a full meal. Other times I float a spoonful of yogurt on top, or add a splash of lime juice right before serving. You might discover that a whisper of fish sauce—just a teaspoon—adds a savory depth that makes people ask what's in it, even though they can't quite identify it.

• If making ahead, store it in the refrigerator for up to 3 days and warm gently on the stovetop, never at a hard boil.
• Freeze individual portions in containers for those nights when you need something nourishing but can't bear to cook.
• Serve alongside crusty bread for soaking, or with jasmine rice for those who need something more substantial.

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This soup has become my quiet anchor—something I make when I need to feel like I'm taking care of myself or someone I love. It asks so little of you and gives back so much.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavor after sitting overnight. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.

→ How can I adjust the consistency?

For a thicker soup, add the suggested potato or reduce the vegetable stock by 100ml. To thin it out, simply add more stock or water until you reach your desired consistency. The soup thickens slightly as it cools.

→ What can I substitute for coconut milk?

While coconut milk provides the signature richness, you can use cashew cream or a blend of almond milk and a tablespoon of tahini for creaminess. The flavor profile will change slightly but remains delicious.

→ Is freezing recommended?

Yes, this soup freezes beautifully. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ How do I know when lemongrass is properly prepared?

Remove the tough outer layers until you reach the pale, tender inner core. Bruise the stalk with a knife handle to release oils, then finely slice. If your pieces are too fibrous, strain the soup after blending or use lemongrass paste instead.