Spinach Coriander Lemongrass Soup (Printable Version)

Vibrant creamy soup with fresh spinach, coriander, and lemongrass in coconut milk base.

# Ingredient List:

→ 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 - 1 2/3 cups coconut milk (1 can, full-fat recommended)
09 - 2 cups vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 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

# How to Make:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened and translucent.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently to prevent burning and release aromatics.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant, stirring constantly.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes. The volume will reduce significantly.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes to develop flavors.
06 - Remove from heat. Add most of the coriander leaves, reserving a portion for garnish.
07 - Use an immersion blender or transfer to a countertop blender to puree the soup until smooth and creamy. Work in batches if using a countertop blender.
08 - Season with salt and pepper to taste. Heat gently if needed before serving. Portion into bowls and garnish with fresh coriander leaves and lime wedges.

# Expert Suggestions:

01 -
  • The way the coconut milk creates this incredibly silky texture without any cream or dairy
  • How the lemongrass perfumes your entire kitchen while it simmers
  • That perfect balance between the earthy spinach and the bright, citrusy coriander
02 -
  • The soup thickens as it cools, so don't panic if it seems slightly thin right after blending
  • Lemongrass can be tough, so slice it very thinly or bruise it before adding to extract maximum flavor
  • If you prefer a chunkier soup, blend only half of it and stir it back together
03 -
  • Use an immersion blender right in the pot to save on dishes and keep the soup hot
  • If your lemongrass is woody, remove the stalks before blending for a smoother texture
  • A squeeze of fresh lime right before serving brightens all the flavors and cuts through the richness
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