Spinach Coriander Lemongrass Soup

The first time I made this soup, it was completely by accident. I had an abundance of spinach from my farmers market run and a lonely can of coconut milk sitting in my pantry. The lemongrass was actually a last-minute addition from my neighbor's garden, and something magical happened when everything hit the pot together.

I served this at a dinner party last winter when my friend Sarah was feeling under the weather. She took one sip and literally said 'I think I can feel myself healing.' Something about the warmth of the ginger and the comforting creaminess just hits different when you need a little extra care.

Ingredients

• 200 g fresh spinach: The heart of this soup, packed with iron and that gorgeous green color. Baby spinach works perfectly, but mature leaves give more depth.
• 1 bunch fresh coriander: Don't toss those stems. They hold so much flavor and blend into the soup beautifully. The leaves are your finishing touch.
• 1 stalk lemongrass: This is what makes the soup sing. Peel away the tough outer layers and slice the inner stalk thinly to release all those citrusy oils.
• 1 medium onion: Builds that foundational sweetness. Yellow onions work great, but red onions add a lovely subtle sweetness too.
• 2 garlic cloves: Freshly minced is best here. Pre-minced garlic never quite gives you that punch.
• 1-inch fresh ginger: Grate it right before adding to the pot. The fresh zing makes all the difference.
• 1 green chili: Optional, but I love that gentle heat that lingers at the back of your throat.
• 400 ml coconut milk: Full-fat gives you that luxurious mouthfeel. Light coconut milk works but won't be quite as velvety.
• 500 ml vegetable stock: Homemade is ideal, but a good quality store-bought one works perfectly fine.
• 1 tsp ground cumin: Earthy and warming, this spice pairs beautifully with the coconut.
• 1 tsp ground coriander: Different from fresh coriander, this adds a lovely citrusy, floral note to the spice blend.
• 1/2 tsp ground turmeric: Adds a subtle warmth and that beautiful golden hue to the soup.
• Salt and pepper: Essential for bringing all the flavors together. Taste as you go.
• 1 tbsp coconut oil: Perfect for sautéing the aromatics while keeping the soup fully plant-based.
• Fresh coriander leaves and lime wedges: The finishing touches that brighten everything up.

Instructions

Build Your Flavor Base:

Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened and translucent. This is where the magic begins.

Add the Aromatics:

Throw in garlic, grated ginger, and sliced lemongrass. Cook for another 2 minutes, stirring frequently. Your kitchen should start smelling incredible right about now.

Wake Up the Spices:

Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for just 1 minute until fragrant. This quick toast really releases their essential oils.

Wilt the Greens:

Add spinach and coriander stems. Sauté until spinach is wilted, about 2 to 3 minutes. It will look like a lot but it cooks down significantly.

Simmer and Meld:

Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes. This lets all the flavors become best friends.

Finish with Fresh Herbs:

Remove from heat and add most of the fresh coriander leaves. Save some pretty ones for garnish. The residual heat will wilt them perfectly.

Blend Until Silky:

Use an immersion blender or transfer to a countertop blender. Puree until completely smooth and creamy. This might take a minute or two.

Season and Taste:

Season generously with salt and pepper. Trust your palate and adjust until it sings. Heat through again if needed before serving.

Serve with Love:

Ladle into bowls and garnish with reserved coriander leaves. Squeeze fresh lime over each bowl right before eating.

Save

This soup became my go-to recipe when I moved to a new city and didn't know anyone. Something about the vibrant green and comforting warmth felt like home in a bowl, and it was the first thing I made for my new neighbors when they came over for dinner.

Making It Your Own

I love adding a small peeled and diced potato when I want something extra hearty. The potato adds body and makes the soup feel more substantial, perfect for those nights when soup needs to be the whole meal.

The Perfect Pairings

Crusty bread is essential for dipping. I also love serving this over steamed jasmine rice for a more filling dinner. The rice soaks up that creamy coconut base beautifully and turns it into a complete meal.

Storage and Make-Ahead Magic

This soup actually tastes better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days. It freezes beautifully too, so I always double the batch and keep some in the freezer for those nights when cooking feels like too much.

• Reheat gently over low heat to prevent the coconut milk from separating
• Add a splash of water or stock if it becomes too thick after refrigeration
• The color may oxidize slightly over time, but the flavor remains perfect

Save

There's something so comforting about a bowl of vibrant green soup that tastes like sunshine. I hope this recipe brings as much warmth to your kitchen as it has to mine.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Keep refrigerated for up to 3 days and reheat gently. The flavors actually develop and improve overnight.

→ Is this soup suitable for freezing?

Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly.

→ What can I substitute for coconut milk?

For a lighter version, use half coconut milk and half vegetable stock. Cashew cream or almond milk work but will alter the authentic Asian-inspired flavor profile.

→ How do I adjust the spice level?

The green chili provides gentle heat. Omit entirely for a mild version, or add two chilies if you prefer more warmth. The spices add aromatic warmth rather than heat.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works in a pinch. Thaw and drain well before adding. The flavor will be slightly less vibrant, and the color may be less bright green.

→ What dishes pair well with this soup?

Crusty bread, naan, or steamed jasmine rice complement the creamy texture. A crisp Riesling or coconut water balances the richness beautifully.