Save The first time I made this soup was on a rainy Tuesday when I needed something that felt like a warm embrace but wouldn't weigh me down. I'd picked up way too much spinach at the market and a bundle of coriander that looked too fresh to pass up. The lemongrass was an impulse buy, its citrusy scent pulling me in before I'd even planned the meal. Now it's become my go-to when I want something that tastes both nourishing and excitingly vibrant.
Last winter, my friend Sarah dropped by unexpectedly when this was simmering on the stove. She kept asking what made the kitchen smell so incredible, like a spa and a cozy café had a baby. We ate it steaming hot by the window, watching the rain, and she demanded the recipe before she'd even finished her bowl. Now she makes it for her family every Sunday.
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Ingredients
- Fresh spinach: The star of the show, giving the soup its gorgeous emerald color and earthy sweetness. Don't be afraid to pack it in, it wilts down beautifully.
- Fresh coriander: Use both stems and leaves, stems pack all the flavor and leaves bring that bright finish. If you're a cilantro hater, fresh basil works surprisingly well.
- Lemongrass: Peel away those tough outer layers until you reach the tender, pale core. Slice it thinly so it releases all its citrusy magic into the soup.
- Coconut milk: Full fat makes the silkiest, most luxurious soup. Trust me on this one, the light version just doesn't deliver that creamy satisfaction.
- Fresh ginger and garlic: Peel the ginger with a spoon to avoid wasting any of that spicy, aromatic flesh. Mince the garlic fine so it melts into the broth.
- Ground spices: Cumin, coriander, and turmeric create that warming base that makes the soup feel like a hug in a bowl.
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Instructions
- Build your aromatic foundation:
- Heat the coconut oil in your largest pot over medium heat. Toss in the chopped onion and let it soften until it's translucent and fragrant, about 2 to 3 minutes. You're not looking for color here, just sweetness.
- Wake up the spices:
- Add the minced garlic, grated ginger, and sliced lemongrass. Stir constantly for 2 minutes, letting the aromatics bloom without burning. Your kitchen should start smelling incredible right about now.
- Toast the warm spices:
- Sprinkle in the cumin, ground coriander, turmeric, and that chopped green chili if you're using it. Cook for just 1 minute, stirring constantly, until the spices are intensely fragrant and slightly darker in color.
- Wilt the greens:
- Throw in all that fresh spinach along with the coriander stems. It'll look like a mountain but don't worry, it'll cook down dramatically. Sauté for 2 to 3 minutes until everything's wilted and vibrant.
- Simmer into soup:
- Pour in the coconut milk and vegetable stock, stirring to combine everything. Bring it to a gentle bubble, then reduce heat and let it simmer for 10 to 12 minutes. The flavors will marry and deepen beautifully.
- Blend to silkiness:
- Remove the pot from heat and toss in most of those fresh coriander leaves. Use an immersion blender to puree until completely smooth and creamy, or work in batches with a regular blender if that's what you have.
- Season and serve:
- Taste and add salt and pepper until it sings. Reheat gently if needed, then ladle into bowls topped with fresh coriander leaves and plenty of lime wedges for squeezing at the table.
Save This soup has become my secret weapon for dinner parties because it looks so impressive yet comes together with such ease. There's something about that electric green color that makes people lean in, curious and excited before they've even taken a bite.
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Making It Your Own
I love adding a small diced potato with the spinach when I want something more substantial. It melts into the soup during blending, creating an even creamier texture that's perfect for colder nights. You can also toss in a handful of frozen peas for extra sweetness and a slightly different color play.
The Perfect Consistency
Some days I want this soup thin and brothy, other times I crave it thick enough to stand a spoon in. The trick is holding back some of the stock initially, blending, then adding more until it reaches exactly the thickness you're craving. Remember, you can always thin it out, but you can't un-thicken it.
Serving Suggestions
A wedge of crusty sourdough for dunking is never a bad idea, especially toasted and rubbed with raw garlic. For a complete meal, serve alongside steamed jasmine rice or even crisp roasted potatoes. The soup also pairs beautifully with a simple green salad dressed with lime vinaigrette.
- Make extra for lunch the next day, it reheats beautifully
- The flavors actually develop overnight, so it's an excellent make-ahead option
- Freeze portions in individual containers for emergency weeknight dinners
Save There's something almost meditative about watching the pot transform from a mess of ingredients into this silky, vibrant green soup. It's the kind of recipe that reminds me why I fell in love with cooking in the first place.
Recipe FAQ
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or coconut milk if needed to adjust consistency.
- → How do I prepare lemongrass properly?
Remove the tough outer layers until you reach the softer inner core. Trim the root end and top, then use only the tender lower portion. For this soup, finely slice the lemongrass to ensure it blends smoothly and releases its aromatic oils during cooking.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works well as a convenient alternative. Thaw and squeeze out excess moisture before adding to the pot. You may need slightly less stock since frozen spinach releases more water during cooking. The flavor remains excellent.
- → What can I serve with this soup?
Crusty bread, naan, or steamed jasmine rice make perfect accompaniments. For a lighter option, serve with a simple side salad. The soup also pairs beautifully with grilled vegetables or tofu for a more substantial meal.
- → How can I make the soup thicker?
Add a peeled and diced potato during simmering, as suggested in the notes. Alternatively, reduce the amount of vegetable stock, use less coconut milk, or blend in some cooked rice or cooked lentils for extra body and creaminess.
