Spinach Coriander Lemongrass Soup

A vibrant, aromatic Spinach Coriander Lemongrass Soup that combines a creamy coconut milk base with the refreshing flavors of fresh spinach, coriander, and lemongrass. This Asian-inspired dish is not only comforting and flavorful but also completely vegan and gluten-free, making it a perfect healthy meal choice.

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This soup is a beautiful balance of earthy greens and bright aromatics. The inclusion of ginger and lemongrass adds a zesty depth that cuts through the richness of the coconut milk, resulting in a soup that is both satisfying and light.

Ingredients

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

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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

For the best results, use a large saucepan or soup pot to ensure the ingredients have plenty of room to simmer. When pureeing the soup, an immersion blender allows for easy cleanup, but a countertop blender can provide an even smoother, silkier finish.

Varianten und Anpassungen

For extra richness, you can substitute part of the coconut milk with coconut cream. If you prefer a bit of heat, try adding a finely chopped green chili along with the garlic and ginger at the beginning of the cooking process.

Serviervorschläge

Add a squeeze of fresh lime juice just before serving to add a bright, citrusy finish. This soup pairs excellently with crusty bread for dipping or can be served over steamed jasmine rice for a more substantial meal.

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With its vibrant green color and enticing aroma, this Spinach Coriander Lemongrass Soup is a delightful way to enjoy a nutrient-packed meal. Simple to prepare yet full of complex flavors, it is a comforting dish for any day of the week.

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Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of water or stock if it thickens too much upon standing.

→ Is it possible to freeze this soup?

Yes, it freezes exceptionally well. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The coconut milk may separate slightly after freezing—simply whisk or blend briefly to restore creaminess.

→ What can I substitute for fresh coriander?

Fresh basil or Thai basil works beautifully as a substitute, offering a slightly different but equally aromatic profile. Flat-leaf parsley can provide freshness without the distinctive coriander flavor. If you simply dislike coriander, increase the spinach slightly and add extra herbs like mint or basil for brightness.

→ How can I make this soup more substantial?

Consider adding cubed tofu or cooked chickpeas during the final simmer for protein. A cup of cooked rice or quinoa stirred in at the end transforms it into a heartier meal. For extra richness, swirl in some coconut cream before serving. Served alongside crusty bread, it becomes a complete and satisfying dinner.

→ Can I use frozen spinach instead of fresh?

You can, though the texture will be slightly different. Thaw and drain frozen spinach thoroughly before adding—excess water will thin the soup. Use about 250g frozen spinach to equal 200g fresh. The vibrant green color may also be less intense with frozen spinach, but the flavor remains delicious.

→ How do I prepare lemongrass properly?

Remove the tough, woody outer layers until you reach the softer pale core. Trim the root end and the upper green portion (you can save these for making stock). Use only the white and light green bulbous part. Smash it lightly with a knife or pestle to release the aromatic oils before slicing finely. This ensures maximum flavor infusion.