Save to Pinterest The first time I made this Spinach Coriander Lemongrass Soup was during a rainy spring weekend when I craved something both nourishing and bright. The kitchen windows steamed up as the aromatic mixture simmered on the stove, filling my apartment with the scent of lemongrass and coconut. Something magical happens when these ingredients come together - the vibrant green color alone lifts your spirits before you even take the first spoonful.
Last month, I served this soup at an impromptu dinner with friends who dropped by unexpectedly. As we huddled around the table, spoons clinking against bowls, conversation flowed as easily as the soup into our bowls. One friend who typically avoids anything green kept going back for seconds, then asked somewhat sheepishly for the recipe. Sometimes the most unassuming dishes create the most memorable moments around a table.
Ingredients
- Fresh spinach and coriander: The backbone of this soup, providing not just color but a clean, mineral-rich flavor that pairs beautifully with the aromatic lemongrass.
- Lemongrass: Look for stalks that feel heavy for their size and have a fragrant citrus scent when you scratch the surface.
- Full-fat coconut milk: Please dont substitute light coconut milk here, as the richness balances the herbal notes perfectly and creates that velvety mouthfeel we want.
- Vegetable stock: Homemade works wonderfully, but a good quality store-bought version saves time without sacrificing flavor.
- Soy sauce: Just a tablespoon adds that subtle umami backbone that makes the soup taste complete.
Instructions
- Soften the aromatics:
- Heat your largest saucepan over medium heat with just enough oil to coat the bottom, then add your chopped onion, letting it sizzle gently until it becomes translucent and soft. Youll know its ready when the kitchen starts filling with that sweet onion aroma.
- Build the fragrant base:
- Add the minced garlic, grated ginger, and sliced lemongrass, stirring frequently so nothing burns. These ingredients release their oils when heated, creating that distinctive Southeast Asian fragrance that signals good things are coming.
- Wilt the greens:
- Tumble in your spinach and coriander, which will look like too much at first but will quickly collapse as they heat. Watch for that moment when they turn vibrant green before wilting completely.
- Create the broth:
- Pour in your coconut milk and vegetable stock, allowing everything to come to a gentle boil before reducing to a simmer. The liquid will take on a slight green tint as the flavors begin to meld together.
- Blend until silky:
- Once everything has simmered for about 10 minutes, remove from heat and blend until smooth. I find an immersion blender easiest, but a regular blender works too if you work in batches.
- Season and finish:
- Return the velvety mixture to the pot, adding soy sauce, white pepper, and salt to your taste. The final brief simmer helps the flavors settle and harmonize.
- Serve with flair:
- Ladle into bowls and top with fresh coriander leaves and thin slices of red chili if you enjoy a hint of heat. The contrast of the vibrant garnishes against the green soup makes for a stunning presentation.
Save to Pinterest One winter evening when I was feeling under the weather, I made a batch of this soup and immediately felt comforted by its warming qualities. The lemongrass and ginger created this gentle heat that seemed to radiate through my body, while the coconut milk soothed my throat. I remember sitting wrapped in a blanket, bowl cradled in my hands, feeling grateful for how simple ingredients could provide such comfort when needed most.
Making It Your Own
This soup welcomes adaptations based on what you have available. Sometimes I throw in a handful of kale along with the spinach for extra nutrients, or swap half the coriander with mint for a different aromatic direction. When I want something more substantial, I add cubed firm tofu or a scattering of cooked rice noodles just before serving. The beauty of this recipe lies in its flexibility while maintaining that distinctive lemongrass and coconut backbone.
Storing and Reheating
This soup keeps beautifully in the refrigerator for up to three days, with flavors that actually intensify over time. The coconut milk might separate slightly when chilled, but this isnt a problem. Simply reheat gently on the stovetop, stirring occasionally until hot throughout. I actually prefer to reheat on the stove rather than microwave, as it allows the aromas to bloom again, filling the kitchen with that enticing lemongrass scent a second time around.
Serving Suggestions
While delicious on its own, this soup becomes part of a more substantial meal when paired thoughtfully. I often serve smaller portions as a starter before a main of coconut rice with stir-fried vegetables, or alongside spring rolls for a light lunch. The cooling coconut background pairs surprisingly well with spicy dishes, creating a pleasant contrast of temperatures and flavors.
- Drizzle a spiral of chili oil on top just before serving for visual appeal and a warming kick.
- For extra texture, sprinkle with toasted coconut flakes or crushed peanuts.
- Remember that a final squeeze of lime just before eating brings all the flavors into perfect focus.
Save to Pinterest This soup has taught me that simplicity often yields the most satisfaction. May it bring the same warming comfort to your table as it has to mine.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. The flavors often develop and deepen after a day.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for coriander?
Fresh basil or Thai basil works well as a substitute. Flat-leaf parsley can also provide freshness, though it lacks citrusy notes.
- → How do I prepare lemongrass properly?
Remove the tough outer layers, trim the root end, and slice the tender inner stalk thinly. Bruising the stalk with a knife helps release aromatic oils.
- → Can I make this soup without a blender?
Yes, though the texture will be chunkier rather than smooth. Chop all vegetables finely for a more uniform result, or mash slightly with a potato masher.
- → Is this soup spicy?
The base version is mild with just white pepper for warmth. Add fresh chili peppers during cooking or garnish with sliced chili to increase heat to your preference.