Spinach Coriander Lemongrass Soup (Printable Version)

Creamy coconut-based soup with fresh spinach, coriander, and aromatic lemongrass. Ready in 30 minutes.

# Ingredient List:

→ Vegetables and Herbs

01 - 7 ounces 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 - 0.75 inch piece fresh ginger, peeled and grated

→ Liquids

07 - 13.5 ounces full-fat coconut milk
08 - 3 cups vegetable stock

→ Seasonings

09 - 1 tablespoon soy sauce or tamari
10 - 0.5 teaspoon ground white pepper
11 - Salt to taste

→ Garnish

12 - Fresh coriander leaves for garnish
13 - Thinly sliced red chili for garnish

# Step-by-Step Instructions:

01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté the onion until soft and translucent, approximately 3 minutes.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes, stirring frequently to release the aromatic oils.
03 - Add spinach and coriander to the pan, reserving a few coriander leaves for garnish. Cook until fully wilted, approximately 2 minutes.
04 - Pour in the 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 countertop blender in batches and blend until uniform.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 additional minutes.
07 - Ladle soup into bowls and garnish with fresh coriander leaves and sliced chili. Serve hot.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually threw it together in under 30 minutes.
  • The aroma alone will make your whole house feel like a cozy escape, and your guests will ask what you did differently.
  • It's naturally vegan and gluten-free, so you never have to explain or apologize at dinner.
02 -
  • Don't skip removing the tough outer layers of lemongrass—I learned this the hard way when my first batch came out gritty and bitter, and it completely changed the flavor profile in the wrong direction.
  • If your soup seems too thick after blending, thin it with a bit more stock or even some coconut milk; it's easier to add than to remove, and the texture should feel luxurious when you spoon it.
03 -
  • If you're making this for a crowd, prep all your vegetables and aromatics the night before—the actual cooking is so quick that you'll feel like a magician pulling together something impressive with minimal effort.
  • The secret to restaurant-quality flavor is not rushing the initial sauté of onion, garlic, ginger, and lemongrass; give those minutes their due and you'll taste the difference immediately.
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