Spinach Coriander Lemongrass Soup

I remember the kitchen being freezing one Tuesday night when I just wanted something that tasted like a warm hug. I threw together some wilting spinach and a stalk of lemongrass that had been sitting in the crisper drawer far too long. The steam rising from the pot smelled so bright and citrusy that I actually forgot about the drafty window. It was the kind of happy accident that makes you realize how much flavor is hidden in a handful of greens. This soup has become my go to cure for a long day.

Last winter I made a big pot of this for my sister when she was feeling under the weather and lost her appetite. She initially poked at it with a spoon but ended up asking for a second bowl after the first sip of that lemongrass broth. We sat on her floor with our bowls and just breathed in the ginger and garlic. It was one of those quiet moments where food says everything you can not put into words.

Ingredients

• 200 g fresh spinach: Use the most vibrant leaves you can find because they provide that stunning emerald green color.
• 1 bunch fresh coriander: Do not discard the stems because they actually hold most of the intense citrus flavor we want.
• 1 stalk lemongrass: Smash the bulb first to release those aromatic oils before you start slicing it thin.
• 1 medium onion: This provides the foundational sweetness that balances out the earthy spinach and bright herbs.
• 2 cloves garlic: Mincing these fresh ensures a pungent kick that does not get lost in the creamy coconut milk.
• 1 small piece fresh ginger: Grating it directly into the pot captures all the spicy juice that makes the broth tingle.
• 400 ml coconut milk: Choose the full fat version to get that velvety texture that makes the soup feel indulgent.
• 750 ml vegetable stock: A high quality stock acts like a canvas for the more delicate lemongrass and coriander notes.
• 1 tbsp soy sauce: This adds the necessary salty depth and umami that brings all the vegetable flavors together.
• half tsp ground white pepper: This provides a subtle heat that lingers on the back of your throat without being overwhelming.
• Salt to taste: Add this last to ensure you do not overseason after the soy sauce has done its work.

Instructions

Saute the aromatics:

Drop the onions into a hot pan and watch them turn glassy and soft as the kitchen starts to smell like home. Stir in the garlic, ginger, and lemongrass until the air is thick with a spicy and citrusy perfume.

Wilt the greens:

Toss in the spinach and coriander and watch the giant pile of leaves shrink into a concentrated green essence. This happens quickly so keep the leaves moving with your spoon.

Simmer the broth:

Pour in the coconut milk and stock then let the mixture bubble gently while the flavors get to know each other. Ten minutes is all it takes for the lemongrass to fully infuse the liquid.

Create the creaminess:

Use an immersion blender to transform the chunky mixture into a silky and vibrant green liquid. If you use a stand blender work in small batches to avoid any kitchen splashes.

Final seasoning:

Stir in the soy sauce and white pepper then let it sit for a moment to reach the perfect temperature. Ladle the soup into bowls and finish with a few fresh leaves and sliced chili.

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My toddler actually helped me pick the coriander leaves off the stems for this once and now calls it the green dragon soup. We spent the whole afternoon with green stained fingers and a house that smelled like a tropical garden.

Finding the Best Lemongrass

Look for stalks that feel heavy for their size and have a pale purple tint at the base. If you can not find fresh then a tablespoon of lemongrass paste works in a pinch.

Perfecting the Texture

Some people prefer a rustic feel but I find that a longer blend time creates a much more luxurious mouthfeel. If you want it even smoother you can pour the finished soup through a fine mesh strainer.

Serving Suggestions and Sides

This soup is light enough to be a starter but filling enough for a main if you add the right toppings. It pairs beautifully with crunchy textures or a bit of extra acid to cut through the coconut milk.

• A squeeze of fresh lime juice right before you eat will make all the individual flavors pop.
• Serve it alongside some toasted sourdough or a small bowl of steamed jasmine rice to soak up every drop.
• Top it with thinly sliced red chilies if you want a spicy contrast to the cool coconut base.

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I hope this vibrant green bowl brings as much light to your kitchen as it does to mine. Enjoy the gentle warmth and the way the lemongrass lingers after every spoonful.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well for up to 3 days in the refrigerator. The flavors actually develop and deepen overnight, making it an excellent option for meal prep. Reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ Is there a substitute for coconut milk?

You can use heavy cream for richness, though it will alter the flavor profile. For a dairy-free alternative, try cashew cream or almond milk blended with a teaspoon of coconut oil to maintain some of that tropical essence.

→ How do I store leftover soup?

Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. When reheating frozen soup, thaw overnight in the refrigerator first for best results.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works in a pinch, though it may make the soup slightly more watery. Thaw and drain thoroughly before adding, and reduce the vegetable stock by about 1/4 cup to maintain the desired consistency.

→ What can I serve alongside this soup?

Crusty bread, naan, or steamed jasmine rice make excellent accompaniments. The soup also pairs beautifully with a simple green salad dressed with lime vinaigrette to complement the citrus notes in the lemongrass.

→ How can I adjust the spice level?

For mild heat, add just one small chili or omit entirely. To increase spiciness, add chopped green chili with the aromatics or finish with chili oil. Red pepper flakes work well too if fresh chilies aren't available.