Spinach Coriander Lemongrass Soup

Experience a burst of fresh flavors with this Spinach Coriander Lemongrass Soup. This vibrant, creamy dish combines the earthy nutrients of fresh spinach with the aromatic citrus notes of lemongrass and ginger, all brought together in a silky coconut milk base. It is the perfect choice for a light, nourishing lunch or an elegant dinner starter.

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This fusion-inspired soup is designed to be both comforting and refreshing. The combination of ground cumin, coriander, and turmeric provides a subtle warmth that complements the creamy texture of the full-fat coconut milk, while the fresh coriander leaves add a bright finish.

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 (for garnish)
• Lime wedges (for serving)

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 and a thicker consistency, add 1 small potato (peeled and diced) into the pot along with the spinach and simmer until soft before blending. This adds a velvety heartiness to every spoonful.

Varianten und Anpassungen

You can easily adjust the spice levels of this soup. For a milder version, omit the green chili entirely. If you prefer more heat, keep the seeds in the chili or add a pinch of red pepper flakes during the sautéing stage.

Serviervorschläge

Serve this vibrant green soup alongside crusty bread or a bowl of steamed jasmine rice. For a beverage, it pairs beautifully with a crisp Riesling or a refreshing coconut water to balance the spices.

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This Spinach Coriander Lemongrass Soup is a delicious testament to how fresh, simple ingredients can create a meal that is both healthy and deeply satisfying. Enjoy the warmth and brightness of this Asian-inspired fusion dish.

Recipe Questions

→ Can I make this soup ahead of time?

Yes, this soup keeps beautifully for up to 3 days in the refrigerator. The flavors actually develop and intensify overnight. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of water or stock if it thickens too much upon standing.

→ Is it possible to freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The coconut milk may separate slightly during freezing, but a quick whisk or brief blend will restore its creamy consistency perfectly.

→ How can I make this soup more filling?

Add diced potatoes with the spinach as suggested in notes, or stir in cooked lentils, chickpeas, or quinoa after blending. Serving with crusty bread or over steamed jasmine rice also transforms this into a more substantial main course.

→ What can I substitute for coconut milk?

For a lighter version, use half coconut milk and half vegetable stock. Cashew cream or blended silken tofu can mimic the creaminess without coconut flavor. Heavy cream works but will change the flavor profile significantly.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works perfectly. Thaw and drain thoroughly before adding in step 4. You'll need about 250g frozen spinach to equal 200g fresh. Skip the wilting step and proceed directly to adding the liquids.

→ How do I prepare lemongrass properly?

Remove the tough outer layers until you reach the tender inner core. Trim the root end and woody top. Use only the pale, pliable bottom portion. Bruise it with a knife or rolling pin before slicing to release maximum flavor, or leave whole if you plan to remove it before blending.