Spinach Coriander Lemongrass Soup (Printable)

Vibrant creamy blend of fresh spinach, aromatic coriander and lemongrass in rich coconut milk with warming spices.

# Components:

→ 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 - 13.5 oz coconut milk (1 can, 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

# Method:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
06 - Remove from heat. Add most of the coriander leaves (reserve some for garnish).
07 - Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.
08 - Season with salt and pepper to taste. If desired, heat the soup gently before serving.
09 - Serve hot, garnished with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • The way coconut milk transforms humble spinach into something velvety and luxurious feels like magic
  • It comes together in under an hour but tastes like it simmered all afternoon
  • That hit of fresh lime at the end makes everything taste brighter and more alive
02 -
  • Lemongrass can be tough and fibrous, so slice it very thin or you'll get unpleasant strings in your smooth soup
  • Letting the spices bloom in hot oil before adding liquid releases their essential oils
  • If using a regular blender, vent it occasionally and never fill it more than halfway with hot soup
03 -
  • Taste your lemongrass before using it, older stalks can be dry and flavorless
  • If the soup tastes flat, add more lime juice before reaching for the salt
  • A tiny pinch of sugar can balance bitter spinach if yours is particularly mature
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