Spinach Coriander Lemongrass Soup (Printable Version)

Creamy coconut-based soup with fresh spinach, coriander, and lemongrass. Ready in 40 minutes.

# What You'll Need:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), 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 (optional)

→ Liquids

08 - 13.5 fl oz coconut milk, full-fat
09 - 16.9 fl oz vegetable stock

→ Spices & 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:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2-3 minutes until softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until fragrant.
04 - Add fresh spinach and coriander stems. Sauté until spinach is completely wilted, approximately 2-3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10-12 minutes.
06 - Remove from heat and add most of the coriander leaves, reserving some for garnish.
07 - Use an immersion blender to puree the soup until smooth and creamy, or transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Heat gently if needed before serving.
09 - Serve hot, topped with reserved fresh coriander leaves and accompanied by lime wedges.

# Expert Advice:

01 -
  • It tastes like comfort but feels light enough to make you feel good about lunch.
  • The lemongrass and coriander give you those restaurant-quality aromatics without a complicated ingredient list.
  • You can make it vegan, gluten-free, and still have something that satisfies completely.
02 -
  • If your soup tastes flat or one-dimensional after blending, it's not ruined—just add more lime juice or a tiny pinch of salt and suddenly everything pops back into focus.
  • Don't skip the step of cooking your spices in oil before adding liquid; raw spices in soup taste dusty and bitter, but bloomed spices taste like they've been stewing in a warm hug.
03 -
  • Don't let the coconut milk separate in the pan—stir gently and keep heat at a simmer, not a rolling boil, so the cream stays emulsified and silky.
  • Fresh lemongrass is magical, but if you can't find it, a teaspoon of lemongrass powder or even the zest of a lemon will keep the soup's soul intact.
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