Spinach Coriander Lemongrass Soup

This Spinach Coriander Lemongrass Soup is a vibrant, creamy masterpiece that brings together the earthy goodness of fresh spinach and the bright, citrusy aroma of lemongrass. Infused with warming ginger and garlic, and mellowed by a luscious coconut milk base, this soup is as nourishing as it is flavorful. It is the perfect choice for a light lunch or an elegant starter for your next dinner party.

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Drawing inspiration from fusion cuisine, this dish balances the heat of green chili with the richness of coconut. Whether you are looking for a cozy meal on a chilly day or a refreshing green boost, this soup delivers a complex profile of flavors that will leave you feeling satisfied and revitalized.

Ingredients

• 200 g fresh spinach, washed
• 1 small bunch fresh coriander (cilantro), stems and leaves separated
• 1 stalk lemongrass, outer layer removed, finely sliced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1-inch (2.5 cm) piece fresh ginger, peeled and grated
• 1 green chili, deseeded and chopped (optional)
• 400 ml coconut milk (1 can, full-fat recommended)
• 500 ml vegetable stock
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1 tbsp coconut oil or neutral oil
• Garnish: Fresh coriander leaves and lime wedges

Instructions

Step 1: Sauté the Aromatics

Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 2–3 minutes until softened.

Step 2: Add Fragrant Elements

Add the minced garlic, grated ginger, and sliced lemongrass to the pot. Cook for another 2 minutes, stirring frequently to prevent sticking.

Step 3: Spice it Up

Stir in the ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until the spices are fragrant.

Step 4: Wilt the Greens

Add the spinach and coriander stems. Sauté until the spinach is completely wilted, which should take about 2–3 minutes.

Step 5: Simmer

Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer and cook for 10–12 minutes.

Step 6: Prepare for Blending

Remove the pot from the heat. Add most of the fresh coriander leaves, reserving a few for garnish.

Step 7: Puree

Use an immersion blender directly in the pot, or transfer the mixture to a countertop blender, to puree the soup until it is completely smooth and creamy.

Step 8: Season

Season with salt and pepper to taste. If the soup cooled during blending, heat it gently before serving.

Step 9: Serve

Serve the soup hot, garnished with the reserved fresh coriander leaves and lime wedges for a final citrusy pop.

Zusatztipps für die Zubereitung

For extra richness, add 1 small potato (peeled and diced) with the spinach and simmer until soft before blending. This adds a velvety texture to the base.

Varianten und Anpassungen

Adjust spice levels by varying the amount of green chili used or omitting it entirely for a milder soup experience.

Serviervorschläge

Serve this soup with crusty bread or steamed jasmine rice for a more filling meal. It pairs exceptionally well with a crisp Riesling or a refreshing coconut water.

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Enjoy this vibrant Spinach Coriander Lemongrass Soup as a healthy, flavorful addition to your recipe rotation. Its unique blend of spices and fresh herbs is sure to impress.

Recipe Questions

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for up to 3 days in the refrigerator. The flavors actually develop and meld overnight, making it an excellent make-ahead option for meal prep or entertaining.

→ Is it possible to freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then gently reheat on the stove. You may need to add a splash of water or stock when reheating as coconut milk can thicken when chilled.

→ What can I substitute for lemongrass?

If fresh lemongrass isn't available, use 1 teaspoon of lemongrass paste or 2-3 kaffir lime leaves. Alternatively, increase the fresh ginger and add a squeeze of lime juice for a similar aromatic profile.

→ How do I adjust the consistency?

For a thicker soup, add a diced potato during simmering or reduce the stock quantity. To thin it out, simply add more vegetable stock or water until you reach your desired consistency after blending.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well here. Thaw and drain it thoroughly before adding to the pot. You'll need about 250g frozen spinach to equal 200g fresh. Note that the color may be slightly less vibrant.

→ What's the best way to achieve the smoothest texture?

Use a high-speed blender and work in batches if needed. For extra silky results, blend for 2-3 minutes, then pass through a fine-mesh sieve. This removes any fibrous pieces from the lemongrass and herbs.