Spinach Coriander Lemongrass Soup (Print Version)

Creamy coconut soup with fresh spinach, coriander, and aromatic lemongrass. Ready in 40 minutes.

# What You'll Need:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1-inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped (optional)

→ Liquids

08 - 1.75 cups coconut milk (13.5 oz can, full-fat recommended)
09 - 2.25 cups vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 0.5 tsp ground turmeric
13 - Salt and pepper, to taste
14 - 1 tbsp coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# How-To Steps:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
06 - Remove from heat. Add most of the coriander leaves (reserve some for garnish).
07 - Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.
08 - Season with salt and pepper to taste. If desired, heat the soup gently before serving. Serve hot, garnished with fresh coriander leaves and lime wedges.

# Expert Tips:

01 -
  • The way the coconut milk creates this silky texture without any dairy is pure magic
  • It comes together in under an hour but tastes like it simmered all day
  • The vibrant green color makes everyone at the table instantly excited to eat
  • Leftovers actually taste better the next day as the spices deepen
02 -
  • Hot soup expands like crazy when blended. Never fill your blender more than halfway and never seal it completely with the lid. Steam needs to escape or you will have a mess.
  • Lemongrass can be tough to chew. Slice it very thinly or you might get fibrous bits in your silky smooth soup.
  • The soup continues thickening as it sits. If you reheat leftovers and it's too thick, just splash in a little water or stock.
03 -
  • Squeeze the lime wedges right into your bowl just before eating. The acid brightens everything and makes the flavors sing.
  • For extra protein, stir in a can of drained chickpeas during the last 5 minutes of simmering.
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