Spinach Coriander Lemongrass Soup

Experience the bright and revitalizing flavors of our Spinach Coriander Lemongrass Soup. This vibrant, creamy dish brings together the earthy goodness of fresh spinach and the aromatic citrus notes of lemongrass, all softened by a luscious coconut milk base. Infused with warming spices like ginger and turmeric, it is the perfect choice for a light lunch or a sophisticated starter.

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The key to this soup's depth is the careful sautéing of aromatics before adding the liquids. By gently cooking the lemongrass and ginger, you unlock their essential oils, creating a fragrant foundation that perfectly complements the mild sweetness of the coconut milk. Whether you're seeking a healthy weeknight meal or a vibrant dish for guests, this soup delivers on both flavor and presentation.

Ingredients

• 200 g fresh spinach, washed
• 1 small bunch fresh coriander (cilantro), stems and leaves separated
• 1 stalk lemongrass, outer layer removed, finely sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch (2.5 cm) piece fresh ginger, peeled and grated
• 1 green chili, deseeded and chopped (optional)
• 400 ml coconut milk (1 can, full-fat recommended)
• 500 ml vegetable stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 tbsp coconut oil or neutral oil
• Garnish: Fresh coriander leaves and lime wedges

Rinse produce, clean cookware, and fill pots smoothly with flexible spray options for everyday cooking.

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Instructions

Step 1

Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.

Step 2

Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.

Step 3

Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.

Step 4

Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.

Step 5

Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.

Step 6

Remove from heat. Add most of the coriander leaves (reserve some for garnish).

Step 7

Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.

Step 8

Season with salt and pepper to taste. If desired, heat the soup gently before serving.

Step 9

Serve hot, garnished with fresh coriander leaves and lime wedges.

Zusatztipps für die Zubereitung

For an even richer and thicker consistency, you can add one small potato, peeled and diced, into the pot along with the spinach. Ensure the potato is simmered until completely soft before using the immersion blender to achieve a velvety finish.

Varianten und Anpassungen

Adjust the spice level to your preference by varying the amount of green chili. For a completely mild version, omit the chili entirely. You can also experiment with the ratio of spinach to coriander to find your favorite balance of herbal and earthy notes.

Serviervorschläge

This soup is wonderfully versatile. Serve it alongside crusty artisan bread for dipping, or pour it over a bowl of steamed jasmine rice for a more substantial meal. It pairs beautifully with a crisp Riesling or a chilled coconut water refresher.

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This Spinach Coriander Lemongrass Soup is a nutrient-packed delight that doesn't compromise on luxury. Whether enjoyed as a light lunch or a flavorful starter, its vibrant green hue and complex aroma make it a standout dish for any occasion.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. The soup actually develops more depth when refrigerated overnight. Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of water or coconut milk if it thickens too much.

→ Is this soup freezer-friendly?

Yes, it freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly. The texture may thin slightly—simmer a few extra minutes to reach desired consistency.

→ How can I make it creamier?

Use full-fat coconut milk for maximum richness. For extra body, add one small peeled and diced potato when adding the spinach. The potato breaks down during simmering and creates an exceptionally velvety texture when blended.

→ What can I substitute for fresh coriander?

Fresh Thai basil or mint leaves work well as alternatives. If you dislike coriander's flavor profile, flat-leaf parsley provides freshness without the distinctive taste. Use stems and leaves just as the original recipe instructs.

→ How do I adjust the spice level?

The green chili provides optional heat. Start with half if you're sensitive to spice, or omit entirely for a mild version. Conversely, add a second chili or include some seeds if you prefer more warmth. The spices (cumin, coriander, turmeric) add flavor without significant heat.

→ Can I use other leafy greens?

Yes, this template works beautifully with Swiss chard, kale, or a mix of greens. Adjust cooking time slightly—kale may need 1-2 extra minutes to wilt completely. The vibrant green color may vary depending on your choice of greens.