Spinach Coriander Lemongrass Soup

A vibrant, aromatic soup with a creamy coconut milk base, this Spinach Coriander Lemongrass Soup is the perfect blend of refreshing and comforting flavors. With fresh spinach and citrusy coriander, it is an ideal dish for those seeking a light yet nourishing meal with an Asian-inspired flair.

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This soup is a nutrient-dense delight that brings the essence of Asian cuisine to your table. The combination of sautéed aromatics and smooth coconut milk creates a sophisticated flavor profile that is surprisingly simple to achieve at home.

Ingredients

• 200 g (7 oz) fresh spinach, washed and roughly chopped
• 1 large bunch fresh coriander (cilantro), leaves and stems, chopped
• 1 stalk lemongrass, tough outer layers removed, finely sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small piece (2 cm) fresh ginger, peeled and grated
• 400 ml (1 can) coconut milk, full-fat
• 750 ml (3 cups) vegetable stock
• 1 tbsp soy sauce or tamari (gluten-free option)
• 1/2 tsp ground white pepper
• Salt, to taste
• Extra coriander leaves (garnish)
• Thinly sliced red chili (garnish)

Instructions

Step 1

Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, about 3 minutes.

Step 2

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

Step 3

Add spinach and coriander (reserve a few leaves for garnish) and cook until wilted, about 2 minutes.

Step 4

Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.

Step 5

Remove from heat. Use an immersion blender to puree the soup until smooth and creamy (or transfer to a blender in batches).

Step 6

Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.

Step 7

Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

Zusatztipps für die Zubereitung

To ensure a smooth consistency, make sure to remove the woody outer layers of the lemongrass and use only the tender inner stalk. Using an immersion blender directly in the pot makes cleanup easy and provides a velvety finish.

Varianten und Anpassungen

For an even richer soup, you can substitute some of the coconut milk with coconut cream. If you enjoy a bit of heat, add a chopped green chili during the sautéing stage with the garlic and ginger. For a gluten-free version, always opt for tamari over soy sauce.

Serviervorschläge

Serve this soup hot with a fresh squeeze of lime juice to brighten the flavor. It pairs beautifully with a side of crusty bread or steamed jasmine rice for a more substantial and filling meal.

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This Spinach Coriander Lemongrass Soup is a wonderful way to enjoy fresh greens in a comforting, aromatic form. Whether served as a starter or a main, its bright colors and bold flavors are sure to impress.

Recipe FAQs

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or coconut milk if needed.

→ What can I substitute for lemongrass?

Lemongrass paste or frozen lemongrass works well. For a different citrusy note, try adding lime zest and a stalk of lemon verbena, though the flavor profile will shift slightly.

→ How can I make this soup more filling?

Add cooked lentils, chickpeas, or cubed tofu during the last 5 minutes of simmering. Serving with steamed jasmine rice or crusty bread also makes it more substantial.

→ Is this soup spicy?

The base version is mild with just white pepper for warmth. Add chopped green chili during cooking or garnish with sliced red chili for heat. Adjust to your preference.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before adding. The flavor will be slightly less vibrant, but it's a convenient alternative that still delivers delicious results.

→ How do I store leftovers?

Keep refrigerated in an airtight container for 3-4 days. The flavors actually develop and improve after a day. Reheat gently over low heat, stirring occasionally.