Spinach Coriander Lemongrass Soup

There was this Tuesday evening when my kitchen smelled like a Southeast Asian market had exploded in the best way possible. I'd bought a bundle of lemongrass on impulse at the farmer's market, and standing there with it in my hand, I realized I had no idea what to do with it. That's when this soup came together—not from a plan, but from that moment of curiosity and a few ingredients already living in my fridge.

I made this for my friend Maya who'd been stressed about work, and watching her take that first spoonful and literally close her eyes in relief was everything. She came back for seconds without asking, and afterward she sat at my kitchen counter just breathing in the steam from her bowl. That's when I knew this recipe had something special—it wasn't just food, it was comfort in a way that felt both exotic and deeply familiar.

Ingredients

• Fresh spinach (200 g): Use the tender leaves if you can find them; they'll blend into the soup more gracefully than the tougher varieties, and you won't end up with flecks of stem texture.
• Fresh coriander (1 large bunch): Don't skip the stems—they hold so much of the flavor and you'll regret it if you do what I did the first time and threw them away.
• Lemongrass (1 stalk): That outer papery layer is tough and bitter, so peel it back until you hit the tender pale center; your blender will thank you.
• Onion (1 medium): Chop it roughly since you're blending everything anyway, but don't skip the step of letting it soften first—it matters for sweetness.
• Garlic (2 cloves) and fresh ginger (2 cm piece): Mince these finely so they cook evenly and release their magic into the broth without leaving harsh chunks.
• Coconut milk (400 ml): Full-fat is non-negotiable here; the lighter versions will make the soup taste thin and forgettable.
• Vegetable stock (750 ml): Use something flavorful if you have it—homemade is beautiful, but a good quality store-bought version won't let you down.
• Soy sauce or tamari (1 tbsp): This brings all the elements together, so taste as you go and don't rush this seasoning step.
• White pepper (1/2 tsp) and salt: White pepper gives this soup a subtle warmth without the visual specks of black pepper, which I find keeps the soup looking pure and elegant.

Instructions

Warm up your canvas:

Heat a large saucepan over medium heat and add a splash of oil, then watch it shimmer before adding your chopped onion. You'll know you're ready when the oil is shimmering but not smoking—sauté the onion until it turns translucent and soft, about 3 minutes, and you'll smell that gentle sweetness developing.

Build the aromatic foundation:

Add your minced garlic, grated ginger, and sliced lemongrass all at once, then stir frequently for 2 minutes. This is where your kitchen transforms—the smell will make you pause and just breathe it in for a moment.

Bring in the green:

Toss in your chopped spinach and coriander (save a few coriander leaves for garnish), and watch as the volume shrinks dramatically in about 2 minutes. The wilting happens faster than you'd expect, and it's oddly satisfying to witness.

Pour and simmer:

Add your coconut milk and vegetable stock, then bring everything to a gentle boil before reducing the heat. Let it simmer quietly for 10 minutes—this is when all the flavors get to know each other and become friends.

Blend to silky perfection:

Remove from heat and use an immersion blender to puree the soup until it's completely smooth and creamy, or carefully transfer batches to a blender if that's your tool of choice. The immersion blender is less risky, but either way, stop when there are no visible chunks.

Season and taste:

Return the soup to the pot if you blended it separately, then stir in soy sauce, white pepper, and salt to your preference. Simmer gently for 2 more minutes while tasting as you go—this is your moment to make it perfectly yours.

Serve with intention:

Ladle into bowls and top with fresh coriander leaves and sliced red chili if you want a bit of heat and color. A handful of garnish transforms this from soup to an experience.

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There's something about a bowl of this soup that makes people slow down and actually sit at the table instead of eating standing up by the counter. It became the thing I'd make when someone needed care in a form that wasn't words—when presence and a warm bowl were what the moment required.

The Magic of Lemongrass

Lemongrass is one of those ingredients that sounds intimidating but is actually incredibly forgiving once you understand it. The pale inner core is where all the aromatic citrus notes live, and when you slice it thinly and let it simmer in the broth, it releases this subtle brightness that makes people wonder what secret ingredient you used. I started buying it regularly after this soup because it transforms simple broths into something that tastes like you've been to Thailand and back.

Why Coconut Milk Changes Everything

Full-fat coconut milk isn't just creamier—it actually carries the aromatics differently and makes the soup feel luxurious in a way that lighter versions simply can't replicate. The fat is where flavor lives, and once I understood that, I stopped apologizing for using the full-fat version. This soup is proof that sometimes the most indulgent choice is also the most delicious one, and there's no shame in that.

Serving and Sharing This Soup

The beauty of this soup is that it holds its own as a light meal or pairs beautifully with crusty bread or jasmine rice if you want to make it more substantial. A squeeze of fresh lime juice before eating brightens everything just before you take that first spoonful, and if you're feeding people who like heat, keep sliced fresh chilies on the side so everyone can customize their bowl. This is the kind of soup that brings people together without fuss or pretense.

• Add a squeeze of lime juice right before serving for a bright finishing note that changes the entire experience.
• If you want extra richness, swap half the coconut milk for coconut cream and prepare for compliments.
• Leftovers keep beautifully in the fridge for 3 days and somehow taste even better the next day when all the flavors have had time to deepen.

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This soup became one of those recipes I make without looking at the instructions anymore, which somehow makes it taste even better. Every time I do, I think about that Tuesday evening with the lemongrass and how sometimes the best things come from simply being curious and trusting what's already in front of you.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for 3-4 days refrigerated. The flavors actually develop and intensify overnight. Reheat gently over low heat, adding a splash of water or stock if it has thickened too much.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The coconut milk may separate slightly but will emulsify again when stirred.

→ What can I use instead of lemongrass?

Lemongrass paste (about 1 tablespoon) works well in a pinch. Alternatively, add a strip of lime zest during cooking for citrus notes. Fresh lemongrass stalks provide the most authentic flavor, but these substitutions will still yield delicious results.

→ How can I make the soup richer?

Replace half the coconut milk with coconut cream for extra creaminess. You can also add a small potato while simmering—its starch naturally thickens the soup. A tablespoon of coconut oil stirred in at the end adds luxurious richness.

→ Is this soup suitable for meal prep?

Perfect for meal prep. Portion into individual containers for easy lunches throughout the week. The soup maintains its texture well when stored properly. Add fresh garnish just before serving for the best presentation.

→ Can I use frozen spinach?

Yes, thaw and drain frozen spinach thoroughly before adding. You'll need about 300 grams frozen to equal 200 grams fresh. Note that frozen spinach may result in a slightly darker color but the taste remains excellent.