Spinach Coriander Lemongrass Soup (Printable)

Creamy coconut-based soup with fresh spinach, aromatic coriander, and zesty lemongrass for a comforting plant-based meal.

# What You Need:

→ Vegetables and Herbs

01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander, leaves and stems, chopped
03 - 1 stalk lemongrass, tough outer layers removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 small piece fresh ginger, peeled and grated

→ Liquids

07 - 13.5 fl oz full-fat coconut milk
08 - 3 cups vegetable stock

→ Seasonings

09 - 1 tablespoon soy sauce or tamari
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste

→ Garnish

12 - Extra coriander leaves
13 - Thinly sliced red chili

# Step-by-Step:

01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, approximately 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Add spinach and coriander, reserving a few leaves for garnish. Cook until wilted, about 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

# Expert Suggestions:

01 -
  • The combination of spinach and coconut creates a silky texture that feels indulgent while actually being quite light and nourishing.
  • It comes together in under 30 minutes, making it perfect for those evenings when you want something that tastes like it took all day but fits into a busy schedule.
02 -
  • Removing the tough outer layers of lemongrass is crucial, as they can remain fibrous even after blending and ruin the smooth texture of your soup.
  • If your blender isnt powerful enough, strain the soup through a fine mesh sieve after blending for the silkiest result.
03 -
  • Blanch the spinach separately and shock in ice water before adding to preserve its vibrant color if presentation is particularly important.
  • Reserve the tender inner heart of the lemongrass after slicing the rest, and use it whole during simmering then remove before blending for an even more pronounced citrus note.
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