Spinach Coriander Lemongrass Soup

Experience a burst of fresh flavors with this Spinach Coriander Lemongrass Soup. This vibrant dish combines the earthy tones of spinach with the citrusy brightness of lemongrass and fragrant coriander, all brought together in a silky coconut milk base. It is a fusion-inspired delight that warms the soul while remaining light and refreshing.

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This soup is as beautiful as it is delicious, boasting a brilliant green hue that brightens any dining table. Whether you are looking for a comforting starter or a light lunch, the combination of ginger, garlic, and turmeric provides a gentle heat that is perfectly balanced by the luscious texture of full-fat coconut milk.

Ingredients

• 200 g fresh spinach, washed
• 1 small bunch fresh coriander (cilantro), stems and leaves separated
• 1 stalk lemongrass, outer layer removed, finely sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch (2.5 cm) piece fresh ginger, peeled and grated
• 1 green chili, deseeded and chopped (optional)
• 400 ml coconut milk (1 can, full-fat recommended)
• 500 ml vegetable stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 tbsp coconut oil or neutral oil
• Fresh coriander leaves (for garnish)
• Lime wedges (for garnish)

Instructions

Step 1

Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.

Step 2

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

Step 3

Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.

Step 4

Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.

Step 5

Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.

Step 6

Remove from heat. Add most of the coriander leaves (reserve some for garnish).

Step 7

Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.

Step 8

Season with salt and pepper to taste. If desired, heat the soup gently before serving.

Step 9

Serve hot, garnished with fresh coriander leaves and lime wedges.

Zusatztipps für die Zubereitung

To achieve the smoothest texture, ensure you remove the tough outer layers of the lemongrass before slicing. If using a countertop blender, let the soup cool slightly before blending to avoid pressure buildup. For an even creamier result, using a full-fat coconut milk is highly recommended.

Varianten und Anpassungen

For extra richness, add one small potato (peeled and diced) with the spinach and simmer until soft before blending. You can also adjust the spice levels by varying the amount of green chili or omitting it for a milder soup. If you want more texture, you could top the soup with toasted coconut flakes.

Serviervorschläge

This soup pairs beautifully with crusty bread or a side of steamed jasmine rice for a more filling meal. For a refreshing drink, try a crisp Riesling or a simple coconut water refresher. Always serve with a fresh squeeze of lime to brighten the aromatic spices.

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With its aromatic blend of spices and fresh produce, this Spinach Coriander Lemongrass Soup is a testament to how simple ingredients can create complex, satisfying flavors. Enjoy this bowl of green goodness as a cozy retreat or an elegant light meal any time of year.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well for up to 3 days in the refrigerator. The flavors actually develop and intensify overnight. Reheat gently over medium heat, adding a splash of water or stock if needed to adjust consistency.

→ Can I freeze this soup?

Absolutely. Allow the soup to cool completely before transferring to airtight containers or freezer bags. It freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What can I serve with this soup?

Crusty bread, naan, or steamed jasmine rice make excellent accompaniments. For a complete meal, pair with a fresh salad or roasted vegetables. A crisp white wine like Riesling complements the flavors beautifully.

→ How can I adjust the spice level?

The green chili provides heat, so adjust the quantity to your preference. For a milder version, omit the chili entirely. To increase heat, add more chili or a pinch of cayenne pepper along with the other spices.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this soup. Thaw and drain it thoroughly before adding to the pot. You may need slightly less frozen spinach (about 150g) as it's more compact than fresh leaves.

→ What if I don't have an immersion blender?

A regular countertop blender works perfectly. Allow the soup to cool slightly before blending, then puree in batches if necessary. Be careful with hot liquids—never fill the blender more than halfway and vent the lid slightly.