Spinach Coriander Lemongrass Soup (Printer View)

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

# What You'll Need:

→ Vegetables and Herbs

01 - 7 oz 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 - 2 teaspoons fresh ginger, peeled and grated

→ Liquids

07 - 13.5 fl oz 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

# Method Steps:

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

# Expert Advice:

01 -
  • It comes together in half an hour, which means weeknight dinners feel restaurant-quality without the stress.
  • The combination of lemongrass and coriander creates this bright, almost magical flavor that tastes like you've worked way harder than you actually did.
  • Naturally vegan and gluten-free, so it fits into nearly any kitchen without substitutions or apologies.
02 -
  • Don't skip removing the tough outer layers of lemongrass—I learned this by accidentally serving someone a piece that was like chewing on garden twine, and we both had a good laugh about it afterward.
  • Blending hot soup requires respect; if you use a countertop blender, let it cool slightly first, cover the lid with a towel, and blend in short pulses to avoid a splashy disaster.
03 -
  • For extra richness on a day when you need comfort, swap half the coconut milk for coconut cream and watch the soup become even more luxurious.
  • Make a double batch and freeze half; this soup defrosts beautifully and tastes even better the second time around when the flavors have had time to settle and develop.
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