Spinach Coriander Lemongrass Soup

The first time I made this soup, it was raining outside and my tiny kitchen smelled like heaven. I had bought way too much spinach at the market and was determined not to let any go to waste. The lemongrass I found at an Asian grocery store down the street was so fragrant it perfumed my entire bag on the walk home. Now this soup is my go-to when I want something that feels nourishing but still special enough to serve to friends.

Last winter my sister came over feeling completely drained from work. I made this soup and we sat at the kitchen table with the rain tapping against the window. She took one spoonful and literally closed her eyes, saying it felt like a warm hug. Now she texts me every time she makes it herself, usually on days when she needs exactly that comfort.

Ingredients

• Fresh spinach: The backbone of this soup and why it gets that gorgeous green color. I buy the big bags because it wilts down to nothing.
• Fresh coriander: Use both stems and leaves. The stems pack all the flavor and blend right in. The leaves add that fresh pop at the end.
• Lemongrass: Peel away the tough outer layers and slice the inner stalk thin. It infuses the whole soup with this citrusy floral perfume.
• Coconut milk: Full fat makes such a difference here. The creaminess balances the bright spices perfectly.
• Ground spices: Cumin, coriander, and turmeric create this warm base that makes the soup feel grounded and earthy.
• Fresh ginger and garlic: Grate the ginger instead of mincing. You get more flavor that way and no stringy bits in your finished soup.

Instructions

Start your flavor base:

Heat the coconut oil in your big pot over medium heat. Toss in the chopped onion and let it soften for about 3 minutes until it's translucent and fragrant.

Build the aromatics:

Add the garlic, grated ginger, and sliced lemongrass. Stir constantly for 2 minutes so nothing browns. Your kitchen should smell incredible right now.

Wake up the spices:

Sprinkle in the cumin, ground coriander, turmeric, and chili if you're using it. Cook for just 1 minute, stirring constantly, until the spices bloom and become fragrant.

Add the greens:

Throw in the spinach and coriander stems. Cook until the spinach completely wilts down, about 3 minutes. It looks like a lot but it will shrink dramatically.

Create the soup:

Pour in the coconut milk and vegetable stock. Bring everything to a gentle simmer, not a rolling boil. Let it cook for 10 to 12 minutes so all the flavors meld together.

Finish with herbs:

Remove from heat and toss in most of the fresh coriander leaves. Save a handful for garnish. Let them wilt slightly in the hot soup.

Blend until silky:

Use your immersion blender right in the pot to puree everything until completely smooth. If you're using a countertop blender, work in batches and be careful with hot liquid.

Season and serve:

Taste and add salt and pepper as needed. I usually find it needs a generous pinch of salt to make all the flavors pop. Serve hot with fresh coriander and lime wedges on the side.

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This recipe became a staple during a particularly gray February when I was trying to eat more plants but still wanted food that felt cozy. Now it's the first thing I make when anyone tells me they're feeling under the weather or just needs something nourishing.

Make It Your Own

Sometimes I throw in a diced potato with the spinach if I want it even more substantial. The potato adds body and makes the soup feel more like a meal. Just make sure to simmer it until it's completely soft before blending.

Serving Suggestions

I love this with a hunk of crusty bread for dunking. The bread soaks up that spiced coconut broth and it's honestly the best part. On busy weeknights I serve it over steamed jasmine rice to turn it into a proper dinner.

Make Ahead & Storage

This soup actually improves overnight. Make it on Sunday and you have the most luxurious Monday lunch waiting for you. It keeps perfectly in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.

• Let it cool completely before transferring to containers
• Leave space at the top if freezing because liquid expands
• Reheat gently over medium low heat, stirring often

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There is something so healing about a bowl of this soup. It is simple food that feels special and that is exactly the kind of cooking I want more of in my life.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for 3-4 days refrigerated. The flavors actually deepen and meld together overnight. Reheat gently over low heat, stirring occasionally to prevent separation. Add a splash of water or stock if needed when reheating.

→ How do I prepare lemongrass properly?

Remove the tough outer layers until you reach the tender pale core. Crush the stalk with a knife or meat mallet to release aromatic oils, then finely slice. For even more flavor, you can add the bruised top pieces to the soup and remove before blending.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works well—thaw completely and squeeze out excess moisture before adding. You'll need about 250g frozen spinach to equal 200g fresh. The soup may be slightly less vibrant in color but equally delicious.

→ What can I serve with this soup?

Crusty bread, naan, or steamed jasmine rice are perfect accompaniments. The soup also pairs beautifully with crisp Riesling or chilled coconut water for a complete Asian-inspired meal experience.

→ How can I make the soup spicier?

Keep the seeds in the green chili, add diced jalapeño, or include a pinch of cayenne pepper with the ground spices. You can also serve with sriracha or chili oil on the side for customizable heat at the table.

→ Is this soup freezer-friendly?

Absolutely! Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The texture remains smooth and creamy after freezing.