Spinach Coriander Lemongrass Soup (Printer-friendly)

Aromatic coconut milk soup with fresh spinach, coriander, and lemongrass. Vegan and gluten-free, ready in 30 minutes.

# What You Need:

→ Vegetables and Herbs

01 - 7 oz 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, peeled and grated

→ Liquids

07 - 13.5 fl oz 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 - Extra coriander leaves
13 - Thinly sliced red chili

# Steps:

01 - Heat a large saucepan over medium heat with a splash of oil. Add onion and cook until soft and translucent, approximately 3 minutes.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes while stirring frequently to release aromatics.
03 - Add spinach and coriander, reserving a few coriander leaves for garnish. Cook until completely 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 puree the soup until smooth and creamy, or transfer to a blender and process 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 immediately while hot.

# Top Tips:

01 -
  • It tastes expensive and complicated but comes together in half an hour with ingredients you can grab on a regular grocery run.
  • The lemongrass and ginger create this warm, bright flavor that feels like a hug and a wake-up call at the same time.
  • It's one of those rare soups that works as a light lunch or a dinner starter without leaving you hungry or heavy.
02 -
  • Don't skip peeling the tough outer layers of lemongrass, I left them on once and ended up with fibrous bits that no amount of blending could fix.
  • If your soup looks a little thin after blending, simmer it uncovered for a few extra minutes to thicken it up naturally.
  • Always blend hot liquids carefully, the steam builds pressure fast and I've learned that lesson with a splattered ceiling.
03 -
  • Use full fat coconut milk, the light version just doesn't give you that silky body and the soup ends up tasting watery.
  • Reserve a few fresh coriander leaves before blending, the pop of green on top makes it look restaurant quality.
  • If you can't find lemongrass, substitute with the zest of one lemon added at the end, it's not quite the same but it'll give you that citrusy note.
Go Back