Spinach Coriander Lemongrass Soup (Print View)

Vibrant green soup with fresh herbs and creamy coconut base

# Components:

→ 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 cm piece 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 - Extra coriander leaves for garnish
13 - Thinly sliced red chili for garnish

# Directions:

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 garlic, ginger, and lemongrass. Cook for another 2 minutes, 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 puree the soup until smooth and creamy, or transfer to a 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 thirty minutes, which means weeknight dinner stress melts away almost as fast as the spinach wilts.
  • The lemongrass and coriander do something magical together—bright without being sharp, fragrant without overpowering.
  • One pot, one blender, zero pretension, but tastes like you spent hours on it.
02 -
  • Don't skip the step of stripping away lemongrass's outer layers—they're tough and fibrous and will wreck the texture of your finished soup.
  • If your soup tastes a bit flat after blending, it's almost always because it needs more salt or soy sauce, not more herbs—taste and adjust rather than adding more ingredients.
03 -
  • Use an immersion blender if you have one—it creates an incomparably silky texture and saves you from wrestling with a hot pot of soup in batches.
  • Taste constantly as you season; this soup is delicate enough that a small amount of salt or soy sauce shifts the entire balance.
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