Spinach Coriander Lemongrass Soup

The first time I made this soup, it was actually by accident. I had an abundance of spinach and coriander from my garden that needed using, and a can of coconut milk sitting in my pantry. The lemongrass was a last minute addition from the grocery store clearance bin. That rainy afternoon experimentation turned into what is now my go to comfort soup whenever I need something that feels both nourishing and refreshing.

I served this to my skeptical brother who claims to hate spinach in all forms. He finished his bowl, asked for seconds, then requested the recipe before he even left my house. The way the coconut milk tames the earthiness of the spinach while the lemongrass adds this bright, citrusy perfume completely changes how people think about green soups.

Ingredients

• Fresh spinach: I have found that baby spinach works beautifully here, but regular mature spinach gives a slightly more robust flavor that stands up well to the coconut
• Fresh coriander: Do not be afraid to use the stems, they pack just as much flavor as the leaves and will be blended anyway
• Lemongrass: The trick is slicing it very thinly so it releases its aromatic oils during cooking
• Coconut milk: Full fat makes all the difference for that luxurious, velvety texture that makes this soup feel special
• Vegetable stock: A good quality stock matters since it forms the base of the soup, but even a simple homemade one works wonderfully

Instructions

Build your aromatic base:

Heat a splash of oil in a large saucepan over medium heat and sauté your chopped onion until soft and translucent, which takes about 3 minutes. You want it to just start turning golden at the edges.

Add the fragrant aromatics:

Throw in the garlic, ginger, and sliced lemongrass, cooking for another 2 minutes while stirring frequently to prevent burning. Your kitchen should start smelling absolutely incredible right about now.

Wilt the greens:

Add the spinach and coriander, saving just a few leaves for garnish, and cook until everything is wilted down, which happens quickly in about 2 minutes. The vegetables will look like too much at first but they shrink dramatically.

Create the soup base:

Pour in the coconut milk and vegetable stock, bring everything to a gentle boil, then reduce the heat and let it simmer for 10 minutes to let all those flavors meld together beautifully.

Blend until silky:

Remove the pot from heat and use an immersion blender to puree the soup until completely smooth and creamy. If you are using a countertop blender, work in batches and be careful with hot liquids.

Season and serve:

Return the soup to the pot, stir in the soy sauce, white pepper, and salt to taste, then let it simmer gently for just 2 more minutes before ladling into bowls and garnishing with fresh coriander and sliced chili.

Save

Last winter, when my best friend was recovering from surgery and could not eat heavy foods, this soup became our ritual. I would bring over a batch every Sunday, and she said the bright, herbful flavors were the only thing that made her feel like herself again. Food has this incredible way of caring for people when they cannot care for themselves.

Making It Your Own

I have discovered that substituting some of the coconut milk with coconut cream creates an incredibly velvety texture that feels almost indulgent. A squeeze of fresh lime juice right before serving wakes up all the flavors and adds this lovely brightness that cuts through the richness of the coconut milk perfectly.

Serving Suggestions

This soup is substantial enough to stand alone, but I love serving it with warm crusty bread for soaking up every last drop. Steamed jasmine rice also works beautifully if you want to make it more of a complete meal, especially for a light dinner.

Spice It Up

If you enjoy heat like I do, adding a chopped green chili along with the garlic and ginger gives the soup a gentle warmth that builds slowly. The key is tasting as you go and remembering that the heat will intensify slightly as the soup sits.

• Reserve a few pretty coriander leaves for that finishing touch that makes it look restaurant worthy
• Thinly sliced red chili not only looks beautiful against the vibrant green but adds a lovely pop of heat
• A drizzle of coconut cream on top creates the most beautiful swirls and adds extra richness

Save

There is something so satisfying about serving a soup that is this vibrantly green, like you are offering someone a bowl of pure nourishment. It has become my standard gift for friends who need comfort in edible form.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water if needed.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works but may result in a slightly different texture. Thaw and drain thoroughly before adding. You may need to adjust the cooking time slightly.

→ How can I make this soup spicier?

Add a chopped green chili with the garlic and ginger, or increase the amount of sliced red chili garnish. You can also add a pinch of cayenne pepper to taste.

→ What can I serve with this soup?

Crusty bread, steamed jasmine rice, or crispy naan bread all complement this soup beautifully. A side of roasted vegetables or a fresh salad also works well.

→ Can I substitute coconut milk?

For a lighter version, use half coconut milk and half vegetable stock. Cashew cream or almond milk can work but will alter the authentic Asian flavor profile.