Spinach Coriander Lemongrass Soup

This Spinach Coriander Lemongrass Soup is a vibrant, aromatic dish that perfectly balances refreshing flavors with a comforting, creamy texture. Featuring a base of coconut milk and fresh greens, this Asian-inspired soup is as beautiful to look at as it is delicious to eat.

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The combination of fresh lemongrass, ginger, and garlic creates a complex fragrance that infuses every spoonful. This nutrient-dense soup is an excellent way to incorporate more spinach and fresh herbs into your diet without sacrificing flavor.

Ingredients

• 200 g (7 oz) fresh spinach, washed and roughly chopped
• 1 large bunch fresh coriander (cilantro), leaves and stems, chopped
• 1 stalk lemongrass, tough outer layers removed, finely sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small piece (2 cm) fresh ginger, peeled and grated
• 400 ml (1 can) coconut milk, full-fat
• 750 ml (3 cups) vegetable stock
• 1 tbsp soy sauce or tamari (gluten-free option)
• 1/2 tsp ground white pepper
• Salt, to taste
• Extra coriander leaves (for garnish)
• Thinly sliced red chili (for garnish)

Instructions

Step 1

Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, about 3 minutes.

Step 2

Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.

Step 3

Add spinach and coriander (reserve a few leaves for garnish) and cook until wilted, about 2 minutes.

Step 4

Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 5

Remove from heat. Use an immersion blender to puree the soup until smooth and creamy (or transfer to a blender in batches).

Step 6

Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.

Step 7

Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

Zusatztipps für die Zubereitung

For an ultra-smooth consistency, ensure the lemongrass is sliced very finely before cooking, or pass the pureed soup through a fine-mesh sieve. Using an immersion blender directly in the pot makes the process quick and easy.

Varianten und Anpassungen

To increase the heat, add a chopped green chili along with the garlic and ginger. For those who prefer a richer texture, you can substitute part of the coconut milk with coconut cream. For a gluten-free version, simply use tamari instead of soy sauce.

Serviervorschläge

This soup pairs beautifully with crusty bread or a side of steamed jasmine rice. Adding a fresh squeeze of lime juice just before serving adds a bright, citrusy finish that complements the lemongrass perfectly.

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With its deep green color and layers of aromatic flavor, this Spinach Coriander Lemongrass Soup is a delightful addition to your recipe collection. It’s a healthy, light, yet incredibly satisfying meal for any occasion.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and intensify overnight, making it even more delicious the next day.

→ Can I freeze this soup?

Absolutely! Freeze in individual portions or bulk containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or stock if needed to adjust consistency.

→ What can I substitute for coconut milk?

For a lighter version, use half coconut milk and half vegetable stock. You can also substitute with cashew cream or almond milk for a nutty alternative, though the flavor profile will change slightly.

→ How do I adjust the spice level?

Add chopped green chili with the garlic and ginger during cooking for heat, or serve with sliced red chili as garnish. For milder flavor, reduce white pepper to 1/4 tsp and omit chili garnish entirely.

→ Is lemongrass essential?

Lemongrass provides the signature aromatic flavor. If unavailable, substitute with 1-2 kaffir lime leaves or a pinch of lemon zest plus a squeeze of lime juice at the end for similar citrusy notes.

→ Can I use frozen spinach?

Yes, use 250g frozen spinach instead of fresh. Thaw and drain thoroughly before adding to the pan, reducing the initial cooking time to 1 minute since frozen spinach is already wilted.