Spinach Coriander Lemongrass Soup

One afternoon, my kitchen filled with the most unexpected fragrance—a combination of lemongrass and coriander that made me pause mid-task and simply breathe it in. I'd grabbed these ingredients almost by accident, inspired by a conversation with someone who swore this soup changed how they thought about weeknight cooking. Twenty minutes later, holding a bowl of this vibrant green liquid, I understood what they meant. It wasn't just food; it was a moment of clarity in a busy day.

I made this for my sister on a rainy evening when she needed comfort but nothing too heavy. She took one spoonful and immediately asked for the recipe, which rarely happens with her. Watching someone genuinely light up over something you've created—that's when you know a recipe belongs in your regular rotation.

Ingredients

• Fresh spinach (200 g): Use whatever spinach you have on hand; it wilts dramatically but delivers iron and earthiness that grounds the brighter herb flavors.
• Fresh coriander (1 large bunch): Don't skip the stems—they're where so much flavor hides, and they soften beautifully when cooked.
• Lemongrass (1 stalk): This is your secret weapon; peel away those papery outer layers and slice finely so the fragrance releases fully into the soup.
• Onion (1 medium): The foundation of everything; let it turn translucent and sweet before moving forward.
• Garlic (2 cloves) and ginger (2 cm piece): These create the aromatic backbone; fresh ginger makes all the difference, so grate it instead of mincing.
• Coconut milk (400 ml, full-fat): Full-fat is non-negotiable here; it creates that luxurious mouthfeel and carries all the flavors.
• Vegetable stock (750 ml): Use good quality stock if you can; it's the canvas everything else paints on.
• Soy sauce or tamari: Just a tablespoon rounds out the flavors without overwhelming the delicate herbs; tamari keeps it gluten-free.
• White pepper (1/2 tsp): White pepper is gentler and blends invisibly, unlike black pepper which would create specks.
• Salt: Taste as you go; you'll need more than you think because the herbs are bold.

Instructions

Start with your base:

Heat your saucepan over medium heat and add a splash of oil. Sauté the chopped onion for about three minutes, stirring occasionally until it becomes soft and translucent—this is when you'll notice the kitchen starting to smell intentional and welcoming.

Build the aromatic layers:

Add the minced garlic, grated ginger, and finely sliced lemongrass, stirring constantly for two minutes. You'll notice the fragrance intensifying; this is the moment when you realize why people love this soup so much.

Introduce the greens:

Toss in your chopped spinach and coriander (reserving a few leaves for garnish), cooking until everything wilts into a beautiful tangle of green, about two minutes. The volume shrinks dramatically, which always feels like a small kitchen magic trick.

Add the creamy base:

Pour in the coconut milk and vegetable stock, stirring gently. Bring it to a gentle boil, then reduce the heat and let it simmer for ten minutes—this allows all the flavors to become friends rather than strangers.

Blend to silky perfection:

Remove from heat and use your immersion blender to puree everything into a smooth, creamy consistency. If using a countertop blender, work in batches and be careful with the hot liquid; this step transforms the soup from good to genuinely luxurious.

Season and finish:

Return the soup to the pot and stir in the soy sauce, white pepper, and salt to taste. Simmer gently for two more minutes, letting everything meld together.

Serve with intention:

Ladle into bowls and garnish with those reserved coriander leaves and sliced red chili if you're feeling it. A squeeze of fresh lime juice right before eating makes everything brighter.

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There's something about this soup that makes people slow down when they eat it. My neighbor mentioned she's started making it on Sunday evenings when she needs to transition from the chaos of the week into something gentler. That's when I realized this recipe had become more than nutrition—it was a small ritual.

The Lemongrass Secret

Lemongrass seems intimidating until you realize you're just slicing tender white parts into thin ribbons. The first time I used it, I included a whole unsliced piece and wondered why the soup tasted distant and unreachable. Once I learned to slice it finely, the fragrance released into every spoonful. It's one of those small technique shifts that transforms a recipe from ordinary to something people ask for by name.

Why Blending Matters

You could theoretically leave the vegetables in chunks, but blending changes the entire experience. The immersion blender emulsifies the coconut milk with the vegetables, creating something silky and cohesive rather than brothy. An immersion blender is faster and less scary than transferring hot soup to a countertop blender in batches, but both work; just let the soup cool slightly if using a blender to avoid accidental splashing.

Customization and Serving Suggestions

This soup is forgiving and loves being adapted to what you have or what you're craving. A squeeze of lime juice before serving wakes everything up, while a pinch of red chili flakes or sliced fresh chili transforms it from comforting to exciting. Serve it alongside crusty bread for dunking or over steamed jasmine rice for something more substantial; either way, it becomes a complete meal that satisfies both body and spirit.

• For extra richness, substitute half the coconut milk with coconut cream and watch everyone notice the difference.
• Add finely chopped green chili with the garlic and ginger if you want gentle heat rather than sharp spice.
• Make a double batch and freeze it in portions; it reheats beautifully and becomes an easy option on nights when cooking feels like too much.

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This soup taught me that the best recipes are the ones you make again and again until they become part of your rhythm. Once you've tasted it, you'll understand why.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can use 150g of frozen spinach. Thaw and drain it well before adding to the pot. Fresh spinach provides better texture and color, but frozen works in a pinch.

→ How do I prepare lemongrass properly?

Remove the tough outer layers and trim the root end. Use only the tender lower part of the stalk, slicing it very finely. This releases the aromatic oils and ensures it blends smoothly.

→ Can I make this soup ahead of time?

Absolutely. This soup keeps well in the refrigerator for up to 3 days. The flavors actually develop more over time. Reheat gently on the stovetop, adding a splash of stock if needed to adjust consistency.

→ What can I substitute for coconut milk?

For a lighter version, use cashew cream or oat cream. However, coconut milk provides the authentic richness and subtle sweetness that complements the lemongrass beautifully.

→ How can I make this soup more filling?

Add cooked rice noodles, diced tofu, or chickpeas for extra protein and substance. You can also serve it alongside crusty bread or over steamed jasmine rice for a heartier meal.

→ Can I freeze this soup?

Yes, it freezes well for up to 2 months. Let it cool completely, then store in airtight containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally to maintain the creamy texture.