Pin It Last winter, my kitchen became a laboratory of warmth during a particularly harsh cold snap. As the wind howled outside, I found myself craving something that would provide comfort yet still feel light. Rummaging through my crisper drawer revealed a bounty of spinach and fresh coriander that needed using, and that forgotten stalk of lemongrass sparked inspiration. The resulting soup, steaming and fragrant with coconut milk, became my pandemic silver lining.
My neighbor Lisa stopped by just as I was blending this soup for the first time, drawn by the aromatic combination of lemongrass and ginger that had escaped through my kitchen window. Though I hadnt planned on sharing, her eyes lit up at the vibrant green color, and soon we were sitting at my counter, steam rising from our bowls, conversation flowing as easily as the soup into our spoons. Now whenever the scent of lemongrass fills my kitchen, I think of unexpected friendship.
Ingredients
- Fresh spinach and coriander: The foundation of this soup, providing not just flavor but that gorgeous emerald color that makes this dish visually striking too.
- Lemongrass: Dont be intimidated by this ingredient, its citrusy aroma is the secret weapon that elevates this soup beyond ordinary.
- Coconut milk: Opt for full-fat here, as the richness creates the silky mouthfeel that makes this soup so satisfying.
- Vegetable stock: The quality of your stock matters, so use homemade if you have it or a good quality store bought option.
- Soy sauce: Just a tablespoon brings umami depth that salt alone cant provide.
Instructions
- Build your flavor base:
- Heat a splash of oil in your largest saucepan and add the chopped onion, cooking until it becomes translucent and soft. The kitchen should start to fill with that sweet onion aroma that signals good things are coming.
- Add the aromatics:
- Toss in minced garlic, grated ginger, and those delicate slices of lemongrass. When they hit the hot oil, youll be enveloped in the most wonderful fragrance that hints at the finished dish.
- Wilt the greens:
- Add your spinach and coriander, watching as they transform from voluminous leaves to a more manageable pile. The bright green color intensifies as they cook down.
- Create the soup base:
- Pour in the coconut milk and vegetable stock, allowing everything to come together in a gentle simmer. The kitchen will fill with a tropical aroma as the ingredients meld together.
- Blend to perfection:
- After cooling slightly, transform the chunky mixture into a velvety soup with your immersion blender. Watch how it changes from textured to silky smooth with each pulse.
- Final seasoning:
- Return to heat and add the soy sauce, white pepper, and salt, allowing the flavors to deepen and harmonize. Taste and adjust until it makes you smile.
- Serve with flair:
- Ladle into your favorite bowls and top with fresh coriander leaves and perhaps some sliced chili for color and heat. The contrast of the bright garnishes against the emerald soup makes for a beautiful presentation.
Pin It When my sister was recovering from surgery last year, this soup became my offering of care. Unable to visit in person due to distance, I carefully wrote out the recipe and sent it along with a package containing perfectly measured spices, dried lemongrass, and a small bottle of good soy sauce. We made it together over video chat, her movements slow but determined, and though miles apart, we shared a meal that bridged the gap between us, her text message later simply reading: I feel better already.
Making It Your Own
The beauty of this soup lies in its adaptability to whatever you have on hand. Ive made it with kale instead of spinach during garden season, swapped in basil when coriander was scarce, and even added leftover roasted sweet potato for a heartier version. Each variation tells a different story while maintaining the soups essential character, much like how a familiar melody can be played in different keys yet remain recognizable.
Serving Suggestions
While perfectly satisfying on its own, this soup reaches new heights when paired thoughtfully. A bowl of steamed jasmine rice alongside allows you to control the heartiness of each bite, while a piece of warm naan bread provides textural contrast and something to scoop up the last precious spoonfuls. For guests, I often serve it in small cups as a starter before a main course, garnished dramatically with a single red chili slice floating atop the green surface.
Storage and Make-Ahead Tips
This soup develops even deeper flavor overnight, making it an ideal make-ahead option for busy weeks. The coconut milk stabilizes the bright green color better than you might expect, though it will darken slightly after the first day.
- Store in an airtight container in the refrigerator for up to 4 days, letting the flavors meld and intensify.
- When reheating, do so gently over medium-low heat to preserve the delicate flavors of the herbs.
- For longer storage, freeze in individual portions, leaving room for expansion in your containers.
Pin It This soup has taught me that sometimes the most profound comfort comes not from heaviness but from brightness, not from complexity but from clarity. Its a reminder in each spoonful that healing and joy can be as simple as leaves and light.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this preparation. Thaw and drain thoroughly before adding to the pot. You may need slightly less frozen spinach than fresh—about 150g should suffice.
- → How do I store leftovers?
Store cooled portions in airtight containers in the refrigerator for up to 3 days. The flavors often develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally.
- → What can I substitute for coconut milk?
For a lighter version, use half coconut milk and half vegetable stock. Alternatively, try cashew cream or almond milk for a different nutty profile, though the texture will be slightly less rich.
- → Is this suitable for batch cooking?
Absolutely. This preparation doubles or triples beautifully. Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I add more protein?
Stir in cubed tofu during the last 5 minutes of simmering, or top with roasted chickpeas. For non-vegan options, add shredded cooked chicken or serve with a poached egg on top.
- → What other herbs work in this combination?
Basil or Thai basil pairs beautifully with lemongrass. Fresh mint adds a cooling note, while a small amount of Thai basil can enhance the Asian-inspired profile.