Spinach Coriander Lemongrass Soup

This vibrant, creamy Spinach Coriander Lemongrass Soup is a refreshing fusion dish that brings together the earthiness of fresh spinach with the citrusy brightness of lemongrass and fragrant coriander. Perfectly balanced with warming spices and a luscious coconut milk base, this soup is a nourishing choice for a light lunch or an elegant dinner starter.

Save

The combination of aromatic ginger, garlic, and lemongrass creates a fragrant foundation, while ground turmeric and cumin add a subtle warmth that complements the creamy coconut milk perfectly.

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
• Fresh coriander leaves and lime wedges for garnish

Instructions

Step 1

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

Step 2

Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.

Step 3

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

Step 4

Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.

Step 5

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

Step 6

Remove from heat. Add most of the coriander leaves (reserve some for garnish).

Step 7

Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.

Step 8

Season with salt and pepper to taste. If desired, heat the soup gently before serving.

Step 9

Serve hot, garnished with fresh coriander leaves and lime wedges.

Zusatztipps für die Zubereitung

For extra richness, add 1 small potato (peeled and diced) with the spinach and simmer until soft before blending. Using full-fat coconut milk ensures a velvety, indulgent consistency.

Varianten und Anpassungen

Adjust the spice levels by varying the amount of green chili used or omitting it entirely for a milder soup. Ensure you check all labels for potential allergens in the stock or coconut milk if you have specific dietary needs.

Serviervorschläge

This soup pairs beautifully with crusty bread or steamed jasmine rice. For a refreshing beverage pairing, try a crisp Riesling or a cool coconut water refresher.

Save

Enjoy this Spinach Coriander Lemongrass Soup as a healthy, vibrant meal that is as visually stunning as it is delicious. With 210 calories and 16g of fat per serving, it is a satisfying bowl of plant-based goodness.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually develops deeper flavors when made a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of water or stock if it has thickened.

→ Is this soup freezer-friendly?

Yes, it freezes well. Allow to cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.

→ What can I serve with this soup?

Crusty bread or warm naan pairs beautifully for dipping. Steamed jasmine rice makes it more substantial. For a complete meal, serve alongside a fresh salad or roasted vegetables.

→ Can I use frozen spinach instead of fresh?

You can, though fresh spinach yields a brighter flavor and more vibrant color. If using frozen, thaw and drain well before adding. You may need slightly less as frozen spinach is more compact.

→ How do I adjust the spice level?

The green chili provides moderate heat. For a milder version, omit it entirely or remove the seeds. To increase warmth, add more chili or a pinch of cayenne. Always taste before serving.

→ What if I don't have an immersion blender?

A standard countertop blender works perfectly. Blend in batches, filling only halfway as hot liquid expands. Hold the lid down with a towel for safety. Alternatively, use a potato masher for a chunkier texture.