Spinach Coriander Lemongrass Soup (Print Version)

Vibrant creamy soup with fresh spinach, coriander, lemongrass, and coconut milk. Ready in 40 minutes.

# What You’ll Need:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1-inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped (optional)

→ Liquids

08 - 1 can (13.5 oz) coconut milk, full-fat recommended
09 - 2 cups vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 tsp ground turmeric
13 - Salt and pepper, to taste
14 - 1 tbsp coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# How-To Steps:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and translucent.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for another 2 minutes, stirring frequently to prevent burning and release aromatic oils.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until spices are fragrant and well incorporated.
04 - Add spinach and coriander stems to the pot. Sauté until spinach is completely wilted, about 2–3 minutes, stirring occasionally.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer, reduce heat to low, and cook for 10–12 minutes to allow flavors to meld.
06 - Remove pot from heat. Add most of the coriander leaves, reserving a portion for garnish. Stir to incorporate.
07 - Use an immersion blender to puree the soup directly in the pot until completely smooth and creamy. Alternatively, transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Reheat gently if needed before serving. Ladle into bowls and garnish with reserved fresh coriander leaves and lime wedges.

# Expert Hints:

01 -
  • It comes together in under 45 minutes but tastes like something from a restaurant
  • The velvety texture makes even simple weeknight dinners feel special
  • It keeps beautifully for days, actually developing deeper flavor
02 -
  • Hot soup expands wildly in blenders, so always let it cool slightly or use an immersion blender
  • Lemongrass can be tough, so slice it very thinly or remove large pieces before blending
  • The soup thickens as it sits, so add a splash of water or stock when reheating leftovers
03 -
  • Taste your lemongrass before adding, some stalks are more potent than others
  • Use a potato masher if you prefer some texture over a completely smooth soup
  • A splash of coconut cream on top makes for an impressive restaurant style presentation
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