Spinach Coriander Lemongrass Soup (Printable Version)

A vibrant, creamy blend of fresh spinach, coriander, and lemongrass in rich coconut milk. Ready in 40 minutes.

# List of Ingredients:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander, 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 - 13.5 fl oz coconut milk, full-fat
09 - 17 fl oz vegetable stock

→ Spices & Seasonings

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

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2 to 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, approximately 2 to 3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes.
06 - Remove from heat. Add most of the coriander leaves, reserving some for garnish.
07 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Heat gently before serving if needed.
09 - Ladle into bowls and garnish with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd think, leaving you with a restaurant-quality soup in under 40 minutes.
  • The combination of lemongrass and coriander creates this unexpected freshness that feels both grounding and light.
  • It's naturally vegan and gluten-free, so it works whether you're cooking for yourself or a table full of different dietary needs.
02 -
  • Don't skip blending completely—the creaminess comes from the spinach puree combining with coconut milk, not from the coconut milk alone, so a lumpy soup misses the whole point.
  • Lemongrass flavor is shy and needs those ten to twelve minutes of simmering to really reveal itself; rush this step and you'll wonder why your soup tastes flat.
03 -
  • If your soup turns out thinner than expected, a second blending pass makes it silkier without making it thicker, so don't immediately reach for more coconut milk.
  • Lemongrass can be tough to find fresh, but it's worth seeking out at Asian markets or ordering online because the dried version tastes like perfume and misses the point entirely.
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