Save The first time I made this soup, I'd come home from the farmers market with an absurd amount of spinach and no real plan. It was one of those gray afternoons where the kitchen felt like the only warm place in the world, and something about the bright green leaves begging to be used sparked an idea. I crushed lemongrass with the back of my knife, and that citrusy perfume filled the entire apartment before I even turned on the stove.
I served this to my sister last winter when she was fighting off a cold, and she actually asked for the recipe which never happens. The steam rising from the bowls, carrying that ginger and lemongrass fragrance through the tiny dining room, felt like medicine before anyone even took a sip. She messaged me three days later saying she'd made it twice already.
Ingredients
- Fresh spinach: The real star here, wilting down into something silky and substantial
- Fresh coriander: Use those stems, they pack so much flavor and blend right in
- Lemongrass: Slice it thin so it breaks down completely, no tough strings
- Coconut milk: Full fat makes all the difference for that restaurant quality texture
- Fresh ginger: Grate it fine so you dont hit any spicy chunks
- Ground spices: Cumin, coriander and turmeric create that warming backbone
Instructions
- Build your flavor foundation:
- Heat coconut oil in a large pot over medium heat, then add chopped onion and let it soften for 2 to 3 minutes until translucent
- Wake up the aromatics:
- Toss in garlic, grated ginger, and sliced lemongrass, cooking for 2 minutes while stirring constantly so nothing catches
- Bloom your spices:
- Stir in ground cumin, coriander, turmeric, and chopped green chili if you want some heat, letting them cook for just 1 minute until the room smells incredible
- Wilt the greens:
- Add spinach and coriander stems, sautéing for 2 to 3 minutes until everything collapses into the pot
- Create the broth:
- Pour in coconut milk and vegetable stock, bring to a gentle simmer, and let it cook for 10 to 12 minutes so flavors meld
- Finish with fresh herbs:
- Remove from heat, add most of the coriander leaves while saving some pretty ones for garnish
- Blend it smooth:
- Use an immersion blender right in the pot, or transfer to a countertop blender, pureeing until completely silky
- Season and serve:
- Taste and add salt and pepper as needed, then ladle into bowls topped with fresh coriander and lime wedges
Save This recipe became my go to when I need to feed a crowd but want something that feels special. Last summer I made it for a dinner party where three people were vegan, two were gluten free, and somehow everyone left happy and full. There's something about the way the flavors develop that makes people think you spent hours, when really it was just some chopping and blending.
Making It Your Own
I've learned that adding a small diced potato with the spinach creates an even creamier texture without needing more coconut milk. Sometimes I throw in a zucchini when I have extra, and you'd never know the difference once it's all blended together. The soup takes on different personalities depending on what's in your crisper drawer.
Serving Suggestions
Crusty bread is obvious but honestly, steamed jasmine rice is the perfect vehicle for soaking up every last drop. I've also served it alongside roasted sweet potatoes for a more substantial meal. The lime wedges aren't garnish, they're essential, that acid cuts through the rich coconut and wakes everything up.
Storage And Meal Prep
This soup actually tastes better the next day when the spices have had more time to mingle. I'll make a batch on Sunday and portion it into glass containers for easy weekday lunches. It freezes beautifully too, just leave a bit of room at the top since liquid expands when frozen.
- Reheat gently over low heat, stirring occasionally to prevent separating
- Add a splash of water or stock if it seems too thick after refrigeration
- Always stir from the bottom, as coconut milk can separate and settle
Save There's something so comforting about a bowl of green soup that tastes like sunshine, no matter what the weather's doing outside. Hope this brings a little warmth to your kitchen too.
Recipe Guide
- → Can I make this soup ahead of time?
Yes, this soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of water or stock if needed to adjust consistency.
- → What can I use instead of coconut milk?
For a lighter version, substitute half the coconut milk with additional vegetable stock or heavy cream. Cashew cream or almond milk work well for nutty undertones, though the flavor profile will shift slightly from the intended tropical notes.
- → Is lemongrass essential or can I substitute it?
Lemongrass provides distinctive citrusy notes that define this bowl's character. If unavailable, use 1-2 kaffir lime leaves or add extra fresh ginger with a squeeze of lime juice at the end. Lemon zest can work in a pinch, though the flavor profile will differ.
- → How do I adjust the spice level?
The green chili provides gentle heat. Omit entirely for a mild version, or add two chilies for more kick. You can also incorporate red pepper flakes or a dash of cayenne with the ground spices. Remember to taste and adjust before serving.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to freezer-safe containers, leaving some space for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The texture may thin slightly—add a splash of coconut milk when reheating to restore creaminess.
- → What protein pairs well with this?
Grilled shrimp, pan-seared tofu cubes, or poached chicken breast make excellent additions. For a plant-based boost, stir in cooked lentils or chickpeas during the final minutes. These additions transform it from starter to hearty main course.