Spinach Coriander Lemongrass Soup (Printable version)

A vibrant fusion soup blending fresh spinach, aromatic coriander, and zesty lemongrass in rich coconut milk.

# 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 recommended
09 - 17 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

# How to Make:

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 to the pot. Cook for another 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 spinach and coriander stems to the pot. 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 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 and blend in batches.
08 - Season with salt and pepper to taste. Gently reheat the soup before serving if desired.
09 - Serve hot in bowls, garnished with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • It tastes like you spent hours building layers of flavor when really you've just got thirty minutes and one pot.
  • The coriander and lemongrass combination hits differently every time you make it, almost like the herbs are having a conversation with each other.
  • It's naturally vegan and gluten-free without any of the usual substitution fussiness.
02 -
  • Don't skip removing the outer layers of lemongrass—they're tough and papery and will never fully break down, leaving you with unpleasant texture in what should be silky soup.
  • If your immersion blender isn't powerful enough and leaves a slightly grainy texture, pour the soup through a fine sieve for that restaurant-quality smoothness that makes all the difference.
03 -
  • Make a double batch and freeze half in containers—it reheats without losing any of its brightness, and suddenly you have elegant lunch ready on a random Tuesday.
  • If you love a soup that's more herbaceous, add an extra half bunch of coriander and reduce the turmeric to a quarter teaspoon so the spice doesn't overpower the green.
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