Spinach Coriander Lemongrass Soup

My neighbor handed me a bundle of lemongrass through the fence one afternoon, still wet from her garden, and asked if I knew what to do with it. I didn't, but something about that fragrant stalk made me want to build a soup around it. That evening, I stirred together spinach, coriander, and coconut milk in a way that felt almost intuitive, and what emerged was this luminous green bowl that tasted like comfort wrapped in brightness. It's become the soup I make when I want to feel like I'm cooking with intention.

I made this soup for a friend who was recovering from a rough week, and watching her take that first spoonful, close her eyes, and just breathe in the steam felt like the best possible outcome. She said it tasted like someone cared about her, which I suppose is what good soup does.

Ingredients

• Fresh spinach, 200 g: The base of your green, this wilts quickly and adds body without heaviness, so don't skip washing it thoroughly.
• Fresh coriander (cilantro), 1 small bunch: Keep stems and leaves separate at first; the stems cook down into the broth while fresh leaves finish the bowl with brightness.
• Lemongrass, 1 stalk: Remove the papery outer layers and slice it thin so the fragrance releases fully into the coconut milk as it simmers.
• Onion, 1 medium: Chopped into rough pieces, it becomes the foundation that carries all the other flavors.
• Garlic cloves, 2: Minced fine so they distribute evenly and don't overpower with sharp bites.
• Fresh ginger, 1-inch piece: Grated rather than sliced gives you warmth woven throughout instead of chunks to chew around.
• Green chili, 1 optional: This is your heat dial, so deseeded and chopped means gentle warmth rather than fire.
• Coconut milk, 400 ml: Go for full-fat because that's where the richness lives, and it creates the silky finish that makes this more than just healthy soup.
• Vegetable stock, 500 ml: This is your liquid canvas, so use something with actual flavor, not the bland stuff hiding in the back of the cupboard.
• Ground cumin, 1 tsp: Toasted briefly in the pan, it adds earthiness that grounds all the brightness around it.
• Ground coriander, 1 tsp: Complements the fresh coriander beautifully, layering in complexity.
• Ground turmeric, 1/2 tsp: Just enough for warmth and that golden hue without tasting medicinal.
• Coconut oil or neutral oil, 1 tbsp: Your starting fat, chosen because coconut oil feels natural with these flavors, though any oil works.
• Salt and pepper, to taste: Always season at the end when you can taste what you're actually making.
• Fresh coriander leaves for garnish: Bright and unapologetic, these wake up the soup right before it hits the bowl.
• Lime wedges: Squeeze one over the top to cut through the richness and add one final pop of life.

Instructions

Warm your oil and soften the onion:

Heat coconut oil over medium until it shimmers, then add chopped onion and let it cook undisturbed for a minute before stirring, watching it turn translucent and sweet. Two or three minutes is all you need; you're not looking for color here, just soft surrender.

Build the aromatic base:

Stir in garlic, ginger, and lemongrass, and immediately you'll notice the kitchen smell completely transform—that's the signal everything is working. Keep stirring for two minutes so nothing catches on the bottom of the pot.

Toast the spices:

Add cumin, ground coriander, turmeric, and your green chili if you're using it, and cook for just about a minute until the spices smell toasted and alive. This brief moment concentrates all that warmth into the oil so it carries through the finished soup.

Wilt the greens:

Throw in the spinach and coriander stems, and watch the volume shrink dramatically as the spinach surrenders to the heat. Two or three minutes and it's gone from a heap to something manageable.

Pour in the liquids:

Add coconut milk and vegetable stock together, stirring gently, then bring everything to a gentle simmer rather than a rolling boil. Simmer for ten to twelve minutes so the flavors have time to truly meet and become one.

Add fresh coriander and blend:

Remove from heat, stir in most of your reserved fresh coriander leaves (saving some for the top), then use an immersion blender to puree until the soup is completely smooth and creamy. If you don't have an immersion blender, carefully transfer to a regular blender in batches, holding the lid loosely with a towel.

Season and serve:

Taste carefully and add salt and pepper in small amounts until the soup tastes like itself, then ladle into bowls. Top each one with reserved coriander leaves and serve with lime wedges on the side so people can squeeze in as much brightness as they want.

Pin It

There's something alchemical about watching a pot of rough vegetables transform into something so velvety and elegant, like you've somehow captured green light in a bowl. That's the moment I understood why people talk about soup as comfort with purpose.

Making It Your Own

The first time I added a small diced potato to this soup before blending, I thought I'd made a mistake because the mixture seemed thicker. But it turned out that potato dissolves completely into the broth and creates a different kind of creaminess, one that feels less heavy than the coconut milk alone. Now I alternate between versions depending on my mood and what I have on hand. You can also adjust the heat entirely by removing the green chili, or keep it and add more if you like your soup with a lasting tingle.

Pairing and Serving Ideas

I've learned that this soup wants something to anchor it—crusty bread works beautifully for soaking up every last drop, but steamed jasmine rice turns it into something more substantial when you're properly hungry. The flavors are bright enough that a crisp Riesling feels almost natural alongside it, though honestly, a cold glass of coconut water feels just as right on a warm day. What matters is that you're not eating this alone if you can help it, because soup tastes better when someone else across the table is enjoying it too.

Storage and Keeping Well

This soup keeps beautifully in the refrigerator for up to three days, though the green color does fade slightly as it sits—nothing wrong with that, just time passing. The flavors actually deepen overnight, so making a double batch and eating it across a few days is a genuinely smart move. When you reheat, do it gently over medium heat, stirring occasionally and adding a splash of stock or water if it's gotten too thick, because reheating at high heat can make the coconut milk separate.

• Freeze it in portions and it keeps for a month, becoming a brilliant emergency meal on days when you have no energy to cook.
• If you do freeze and reheat from frozen, add the fresh coriander garnish only after everything is warm through, so it stays bright and alive.
• The lime wedges should always be fresh and added right before serving, never ahead of time.

Pin It

This soup has become my answer when I don't know what else to make, because it feels fancy enough to serve to people you want to impress but simple enough that you can make it on a Tuesday without thinking too hard. That balance between seeming effortless and actually being nourishing is rarer than it should be.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well for up to 3 days in the refrigerator. The flavors actually develop and intensify overnight. Reheat gently over low heat, adding a splash of coconut milk if needed to restore consistency.

→ How do I adjust the spice level?

Control the heat by adjusting the amount of green chili or omitting it entirely for a milder version. You can also reduce the ground spices slightly. For more warmth, add a pinch of cayenne or extra fresh chili.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally. The texture may thin slightly—add a bit of coconut milk when reheating.

→ What can I serve with this soup?

Crusty bread, naan, or steamed jasmine rice pair beautifully. For a complete meal, serve alongside a fresh salad or roasted vegetables. A crisp Riesling or chilled coconut water makes an excellent beverage pairing.

→ How do I prepare lemongrass properly?

Remove the tough outer layers until you reach the tender pale core. Smash the bulb end with a knife to release flavors, then finely slice. For easier blending after cooking, you can also remove large lemongrass pieces before pureeing.

→ Can I use frozen spinach instead?

Yes, thaw and drain frozen spinach thoroughly before adding. Use about 250g frozen spinach to equal 200g fresh. Note that frozen spinach may yield a slightly darker color but still delivers excellent flavor.