Spinach Coriander Lemongrass Soup

This Spinach Coriander Lemongrass Soup is a vibrant, aromatic dish with a creamy coconut milk base. Featuring the refreshing combination of fresh spinach, coriander, and lemongrass, it offers a comforting flavor profile that is both uplifting and deeply satisfying. This Asian-inspired soup is an excellent choice for a quick, nutritious meal that caters to both vegan and gluten-free diets.

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The secret to this soup's silky texture is the full-fat coconut milk and the use of an immersion blender to bring the leafy greens and aromatics together. The bright green hue makes for a stunning presentation, while the warmth of white pepper and ginger provides a gentle heat that balances the cooling coriander and creamy coconut.

Ingredients

• Vegetables and Herbs
• 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
• Liquids
• 400 ml (1 can) coconut milk, full-fat
• 750 ml (3 cups) vegetable stock
• Seasonings
• 1 tbsp soy sauce or tamari (gluten-free option)
• 1/2 tsp ground white pepper
• Salt, to taste
• Garnish (optional)
• Extra coriander leaves
• Thinly sliced red chili

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

To ensure a perfectly smooth soup, make sure to remove all the tough outer layers of the lemongrass before slicing the tender inner core. If you use a countertop blender instead of an immersion blender, work in small batches and hold the lid down firmly with a towel to safely handle the hot liquid.

Varianten und Anpassungen

For extra richness, you can substitute part of the coconut milk with coconut cream. If you prefer a spicy kick, add a finely chopped green chili to the saucepan along with the garlic and ginger during the initial sautéing phase.

Serviervorschläge

Ladle the soup into warm bowls and garnish with extra coriander leaves and thinly sliced red chili for a vibrant finish. For a bright, citrusy note, add a squeeze of fresh lime juice just before serving. This soup is best enjoyed with crusty bread or alongside a bowl of steamed jasmine rice.

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This Creamy Spinach Coriander Lemongrass Soup is a testament to how simple, fresh ingredients can create a sophisticated and nourishing meal. Enjoy the harmony of Asian-inspired aromatics and lush greens in every bowl.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for 3-4 days. The flavours actually develop and improve overnight. Reheat gently over medium-low heat, adding a splash of vegetable stock if needed to adjust consistency.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. The coconut milk may separate slightly but will emulsify again when heated.

→ What can I substitute for coriander?

Fresh basil or Thai basil work beautifully as alternatives. For a different flavour profile, try fresh mint or a combination of basil and mint. Adjust quantities to taste, starting with half the amount and adding more as desired.

→ How do I prepare lemongrass properly?

Remove the tough outer layers until you reach the tender pale core. Use only the bottom 10-15cm of the stalk. Finely slice or bruise it with a knife to release the aromatic oils before adding to the soup.

→ Can I make this without a blender?

You can leave the soup textured for a rustic version. Alternatively, mash the vegetables slightly with a potato masher to break them down while maintaining some chunks. The soup will still be delicious and comforting.

→ How can I make this soup spicier?

Add chopped green or bird's eye chili with the garlic and ginger. Start with one small chili and adjust to your heat preference. You can also add red pepper flakes or a dash of chilli oil when serving.