Spinach Coriander Lemongrass Soup (Printable)

Creamy coconut-based soup with fresh spinach, aromatic coriander and lemongrass, perfectly spiced and ready in under an hour.

# Components:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), 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 - 1 ¾ cups coconut milk (full-fat recommended)
09 - 2 ¼ cups vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - ½ tsp ground turmeric
13 - Salt and pepper, to taste
14 - 1 tbsp 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 2–3 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, about 2–3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
06 - Remove from heat. Add most of the coriander leaves (reserve some for garnish).
07 - Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.
08 - Season with salt and pepper to taste. Heat gently if needed, then serve hot garnished with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • The way lemongrass and coriander dance together makes every spoonful feel like discovering something new
  • It comes together in under an hour but tastes like it simmered all day
  • Perfect for those nights when you want comfort food that still feels light and energizing
02 -
  • Hot soup expands violently in blenders, so either use an immersion blender or let the soup cool slightly before blending in batches with the vent open
  • The soup thickens as it sits, so don't panic if it seems thinner than you'd like right after blending
  • Lemongrass can be tough to chew, so make sure you've sliced it very finely or remove large pieces before blending
03 -
  • Toast your coriander and cumin seeds whole before grinding for next-level flavor
  • Add a squeeze of fresh lime right before blending to brighten all the flavors
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