Spinach Coriander Lemongrass Soup (Print)

Aromatic coconut-based soup with fresh spinach, coriander, and lemongrass. Ready in 30 minutes.

# What You'll Need:

→ Vegetables and Herbs

01 - 7 ounces fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander, leaves and stems, chopped
03 - 1 stalk lemongrass, tough outer layers removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 small piece fresh ginger (3/4 inch), peeled and grated

→ Liquids

07 - 1 can (13.5 fluid ounces) full-fat coconut milk
08 - 3 cups vegetable stock

→ Seasonings

09 - 1 tablespoon soy sauce or tamari
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste

→ Garnish

12 - Fresh coriander leaves
13 - Thinly sliced red chili

# Directions:

01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, approximately 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Add spinach and coriander, reserving a few coriander leaves for garnish. Cook until wilted, approximately 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 additional minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

# Expert Advice:

01 -
  • The combination of spinach and coconut milk creates this silky texture that feels indulgent while still being completely plant-based.
  • It comes together in just 30 minutes but tastes like something that simmered all day, perfect for those evenings when you want something special without the fuss.
02 -
  • Overblending can sometimes cause the soup to develop a slightly bitter edge, so pulse carefully until just smooth.
  • The soup actually tastes better the next day after the flavors have had time to meld in the refrigerator, making it perfect for meal prep.
03 -
  • To extract maximum flavor from lemongrass, bruise the stalk with the back of your knife before slicing it, which helps release its essential oils.
  • Save the spinach stems instead of discarding them - they blend perfectly smooth and contain valuable nutrients that would otherwise go to waste.
Go Back