Spinach Coriander Lemongrass Soup (Printable)

A luscious coconut-based blend of fresh spinach, aromatic coriander, and zesty lemongrass, perfect for light lunches or elegant starters.

# What You 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 (optional)

→ Liquids

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

→ Spices & Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground turmeric
13 - Salt and pepper to taste
14 - 1 tablespoon coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# How To Make It:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for another 2 minutes while stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, approximately 2 to 3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes.
06 - Remove from heat. 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 the soup gently before serving if necessary.
09 - Transfer to serving bowls and garnish with fresh coriander leaves and lime wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours cooking when you really spent less than 45 minutes total.
  • The lemongrass and coriander combination is subtle enough to feel sophisticated but bold enough to actually taste like something.
  • One pot, one blender, and you've got something that feels both nourishing and a little bit fancy.
02 -
  • Don't blend it until it's completely cool enough or the lid will pop off and coat your ceiling in green soup—ask me how I know.
  • The lime isn't optional; it's the key that unlocks why this soup tastes so good, so squeeze it in or pass wedges alongside.
03 -
  • Keep an extra lime at the table because people will squeeze more than you expect once they taste how it transforms the soup.
  • If your coconut milk is very thick, whisk it well before adding it to the pot so you don't end up with separated, greasy-looking soup.
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