Pin It One rainy afternoon, craving something both comforting and refreshing, I threw together what was in my vegetable drawer and ended up with this stunning green soup. The combination of earthy spinach and bright citrus notes felt like discovering a new color in the middle of winter.
I served this at a dinner party once, skeptical that a green soup would impress anyone. My friend Sarah actually asked for seconds before even finishing her first bowl, and now it is her most requested recipe when she visits.
Ingredients
- Fresh spinach: The base of our soup, providing that gorgeous emerald color and nutrients
- Fresh coriander (cilantro): Both stems and leaves work, stems add flavor while cooking, leaves bring brightness
- Lemongrass: Bruise it slightly before slicing to release those citrusy oils
- Coconut milk: Full fat creates that luxurious silky texture you want in a soup
- Ground cumin and coriander: These warming spices balance the fresh greens beautifully
- Turmeric: Adds earthiness and a lovely golden undertone to the green
- Fresh ginger: Grate it finely so it melts into the soup without fibrous bits
Instructions
- Build your aromatic foundation:
- Heat coconut oil in your large pot over medium heat and sauté the chopped onion for 2 to 3 minutes until it is translucent and fragrant
- Wake up the spices:
- Add garlic, ginger, and lemongrass, stirring constantly for 2 minutes until your kitchen smells incredible
- Bloom your seasonings:
- Stir in the cumin, ground coriander, turmeric, and green chili, cooking just 1 minute until the spices release their oils
- Wilt the greens:
- Add spinach and coriander stems, cooking 2 to 3 minutes until the spinach collapses completely
- Create the soup base:
- Pour in coconut milk and vegetable stock, bring to a gentle simmer, and cook 10 to 12 minutes
- Blitz it smooth:
- Remove from heat, add most coriander leaves, then blend with an immersion blender until velvety and completely smooth
- Season and serve:
- Taste and add salt and pepper as needed, then serve hot with fresh coriander and lime wedges on the side
Pin It This soup has become my go-to when friends are feeling under the weather. There is something about the combination of warming ginger and comforting coconut that feels like a hug in a bowl.
Making It Your Own
I once added a small diced potato when I needed more bulk, and it transformed the soup into something even more creamy and substantial. The starch from the potato blends into the coconut base for an incredibly velvety result.
Serving Suggestions
A wedge of lime squeezed just before eating makes all the bright notes pop. I also love serving this with crusty bread for dipping or over a small mound of jasmine rice for a more complete meal.
Make Ahead Wisdom
This soup actually tastes better the next day when the flavors have had time to marry. I often make a double batch on Sunday and portion it into containers for effortless lunches throughout the week.
- Let the soup cool completely before refrigerating
- Store in airtight containers for up to 4 days
- Freeze for up to 3 months if you want to keep it longer
Pin It Hope this bright green beauty brings as much joy to your kitchen as it has to mine.
Questions & Answers
- → 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 reheating.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. It will keep well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The texture may become slightly thicker after freezing, but a quick whisk or brief blending brings it back to silky perfection.
- → What can I substitute for fresh lemongrass?
Frozen lemongrass stalks work wonderfully if fresh isn't available. Alternatively, use 1-2 teaspoons of lemongrass paste from a tube. In a pinch, add 1-2 teaspoons of lemon zest plus a squeeze of lemon juice, though this won't quite replicate the same aromatic complexity that fresh lemongrass provides.
- → How can I make this soup more protein-rich?
Stir in cubed firm tofu during the last 5 minutes of simmering, or add cooked chickpeas or lentils when pouring in the coconut milk. For a non-vegan option, shredded cooked chicken works beautifully. You could also serve with a side of spiced roasted chickpeas for added crunch and protein.
- → Can I use frozen spinach instead of fresh?
Yes, though the vibrant green color will be slightly less intense. Use about 250g frozen spinach, thawed and well-drained. Add it when you would fresh spinach, but extend the sautéing time slightly to evaporate excess moisture. The taste remains delicious, making this a convenient pantry-friendly alternative.
- → What makes this soup fusion-style?
This creation blends elements from multiple Southeast Asian cuisines. The coconut milk base echoes Thai traditions, while the coriander-cumin-turmeric spice trio draws from Indian influences. Lemongrass adds a distinctly aromatic touch common throughout Southeast Asia, creating a harmonious cross-cultural bowl that's uniquely its own.