Spinach Coriander Lemongrass Soup

My neighbor knocked on my door one rainy afternoon with a bundle of fresh coriander from her garden, insisting I do something worthwhile with it. I'd been staring at a lonely can of coconut milk in my pantry, and somehow those two things sparked the idea for this soup. What started as an improvisation to use up her generosity became something I now make whenever I want my kitchen to smell like a spice market and my bowl to feel like a warm hug.

I made this for my book club on a Tuesday night, and three people asked for the recipe before they'd even finished their bowls. One woman said it tasted like she'd traveled somewhere, and I realized that's exactly what good food should do—transport you without requiring a passport.

Ingredients

• Fresh spinach (200 g): Buy it as late in your shopping trip as possible so it stays perky, and wash it well but don't stress about drying it completely—a little water clinging to the leaves actually helps it wilt faster.
• Fresh coriander (1 small bunch): Separate the stems from the leaves before you start cooking; the stems add subtle flavor while simmering, and the leaves go in at the end for brightness.
• Lemongrass (1 stalk): Peel away those tough outer layers like you're unwrapping something precious, then slice it thin so the fragrance releases fully into the broth.
• Onion (1 medium): This is your flavor foundation, so take a moment to chop it evenly so it softens at the same rate.
• Garlic (2 cloves) and ginger (1-inch piece): Mince the garlic fine and grate the ginger on the small holes of a box grater—these create the aromatic backbone.
• Green chili (1, optional): Deseed it if you want a gentle warmth, leave the seeds if you like a real kick.
• Coconut milk (400 ml): Use full-fat coconut milk, not the lite version; the richness matters here and creates that silky texture you're after.
• Vegetable stock (500 ml): Check your label to make sure it's gluten-free if that matters to you, and use a stock that tastes good on its own.
• Ground cumin, coriander, and turmeric (1 tsp, 1 tsp, 1/2 tsp): Toast these spices in the hot oil before adding liquid so they bloom and deepen in flavor.
• Salt, pepper, and coconut oil: Taste as you go and adjust seasoning at the very end; don't be shy with either.

Instructions

Warm your base:

Heat the coconut oil in a large pot over medium heat and let it shimmer slightly. Toss in the chopped onion and let it soften and turn translucent, stirring every minute or so—this takes about two to three minutes and builds the foundation of everything that follows.

Build the aromatic layers:

Add your minced garlic, grated ginger, and sliced lemongrass, stirring constantly so nothing sticks. You'll smell the transformation happening almost immediately; let it cook for another two minutes until the kitchen starts smelling like somewhere you want to stay.

Awaken the spices:

Stir in the cumin, coriander, and turmeric along with the green chili if you're using it. Cook this mixture for just one minute—you want the spices to toast and release their oils without burning, which happens faster than you'd think.

Introduce the greens:

Add the spinach and those reserved coriander stems you set aside earlier. Stir everything together as the spinach wilts down into a dark tangle, about two to three minutes, noticing how much it shrinks.

Simmer into silkiness:

Pour in the coconut milk and vegetable stock, stirring to combine. Bring the whole thing to a gentle simmer and let it bubble softly for ten to twelve minutes, allowing the flavors to marry and deepen without any aggressive heat.

Finish with fresh coriander:

Remove the pot from heat and stir in most of your reserved fresh coriander leaves, saving a small handful for garnish. Let them wilt into the warm soup for a moment.

Blend to smoothness:

Using an immersion blender, puree the soup directly in the pot, moving it around to catch all the pieces. If you don't have an immersion blender, carefully transfer the hot soup to a countertop blender in batches, letting it cool slightly between batches.

Season and adjust:

Taste your soup and add salt and pepper as needed, remembering that the stock already carries some salt. If the soup has cooled, you can gently reheat it before serving.

Serve with intention:

Ladle the soup into bowls, top each with a few fresh coriander leaves, and offer lime wedges on the side so people can brighten their bowls according to their taste.

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My daughter surprised me by asking to help make this soup one Sunday, and by the time we were blending it, she was already planning to bring it to her school potluck. There's something about a recipe that pulls people into the kitchen with excitement rather than obligation.

The Magic of Lemongrass

Lemongrass doesn't just flavor soup—it transforms it into something that feels almost exotic. The first time I used it, I was skeptical about adding such a fragrant ingredient to something I thought would taste too strong, but it turns out lemongrass is remarkably graceful. It whispers rather than shouts, and when balanced with coconut and spices, it creates this haunting brightness that keeps people coming back for another spoonful.

Coconut Milk as Your Secret Weapon

Full-fat coconut milk isn't just an ingredient here—it's what makes this soup feel luxurious without cream. I learned this the hard way when I once tried the lite version thinking it would be healthier, and the result felt thin and almost watery. The fat carries all the flavors and creates that silky mouthfeel that makes people think you're a better cook than you actually are, which is the best kind of secret.

Variations That Keep This Interesting

The beauty of this soup is how flexible it is without losing its soul. I've added roasted sweet potato for autumn versions, thrown in a handful of spinach because I had extra, and once added a splash of coconut cream when someone was coming over and I wanted to feel fancy. The base is strong enough to handle improvisation, which means you can make this soup a hundred times and never feel bored.

• A small diced potato simmered with the broth creates a creamier texture without needing extra coconut milk.
• A splash of lime juice at the very end brightens everything and makes the spices pop even more.
• Crusty bread or jasmine rice served alongside turns this from soup course into a complete meal.

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This soup has a way of making ordinary moments feel intentional, whether you're eating it alone with a book or sharing it with people you love. It's the kind of recipe that reminds you why cooking matters.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup keeps well for 3-4 days refrigerated. The flavors actually develop and deepen after sitting. Reheat gently over medium-low heat, stirring occasionally to prevent separating.

→ How do I prep lemongrass properly?

Remove the tough outer layers until you reach the tender pale core. Trim the woody top end and root. Bruise the stalk with a knife or rolling pin to release oils, then finely slice. Use only the bottom 4-6 inches.

→ Can I freeze this soup?

Yes, freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator. Coconut milk may separate slightly upon reheating—whisk vigorously or blend briefly to restore creaminess.

→ What can I serve with this?

Crusty bread, naan, or steamed jasmine rice work beautifully. For a complete meal, add crispy tofu cubes or serve alongside a fresh green salad with citrus vinaigrette.

→ How can I make it more filling?

Add diced potatoes, sweet potatoes, or red lentils during simmering. Serve over cooked rice noodles or quinoa. A dollop of plain coconut yogurt on top adds protein and richness.

→ Is this soup spicy?

The green chili adds mild warmth. Omit entirely for a gentle bowl, or increase to two chilies for more heat. The spices provide aromatic depth rather than overwhelming spice.