Spinach Coriander Lemongrass Soup (Printable)

Creamy coconut-based soup with fresh spinach, aromatic 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, 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 and 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

# Directions:

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 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 fresh 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 and add majority of coriander leaves, reserving some for final garnish.
07 - Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer to a countertop blender and blend in batches.
08 - Season with salt and pepper to taste. Gently reheat if necessary before serving.
09 - Ladle soup into serving bowls and garnish with fresh coriander leaves and lime wedges. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, which means you can make something this vibrant even on a tired Wednesday.
  • The flavor is warm and layered without being heavy, so you don't feel guilty having seconds.
  • It's endlessly forgiving if you taste as you go and adjust the spice or creaminess to your mood.
02 -
  • If you skip separating the coriander stems from the leaves, you'll end up with unpleasant stringiness in your blended soup; trust me on this one.
  • Lemongrass needs to be sliced thin or it'll overpower everything and taste soapy; the difference between sliced and diced is the difference between harmony and regret.
03 -
  • Use full-fat coconut milk without question; it's what makes the soup feel luxurious instead of thin and sad.
  • Taste and adjust the lemongrass amount as you go—it can dominate if you're not careful, so add it to your preference rather than following my amounts as gospel.
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