Spinach Coriander Lemongrass Soup (Printable)

Creamy coconut soup with fresh spinach, coriander, and aromatic lemongrass for a comforting bowl.

# Ingredient List:

→ 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 - 2 cm 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

# Directions:

01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, about 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Add spinach and coriander, reserving a few leaves for garnish, and cook until wilted, about 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 in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under half an hour, yet tastes like you've been simmering it all afternoon.
  • The lemongrass and coriander create this haunting, almost floral quality that makes every spoonful feel a little bit special.
  • It's naturally vegan and gluten-free, so you're never stressed about feeding people with different needs.
02 -
  • Don't skip blending—the immersion blender is what transforms this from a chunky vegetable broth into something with real body and creaminess.
  • Add a squeeze of fresh lime juice just before eating; it's the secret that makes everyone stop and ask what's different about it.
03 -
  • Lemongrass releases its oils slowly, so those two minutes of cooking after you add it are non-negotiable for proper flavor extraction.
  • If your immersion blender is struggling with the lemongrass fibers, strain the soup through a fine mesh before serving for silky perfection.
Go Back