Spinach Coriander Lemongrass Soup

The kitchen was unusually quiet last Tuesday when the scent of crushed lemongrass first hit the air. I had grabbed a bunch of coriander on a whim, not knowing it would become the star of my lunch. This soup is a vibrant green hug that wakes up every single taste bud. I watched the coconut milk swirl into the greens like a silk ribbon. It felt like a discovery that needed to be shared immediately.

I first served this to a friend who claimed they did not like green juice style foods. We sat on the porch as the sun dipped low, and the first spoonful changed their mind completely. There is something about the way the white pepper hits the back of your throat that feels grounding. We ended up scraping the bottom of the pot with pieces of toasted sourdough. It has since become our favorite rainy day ritual.

Ingredients

• Spinach: This provides that deep emerald color and a silky texture once it is fully blended.
• Coriander: Using both the stems and leaves ensures you get the most intense herb flavor possible.
• Lemongrass: Only use the tender inner white part to avoid a woody or stringy texture in your soup.
• Onion and garlic: These staples create a savory foundation that supports the brighter citrus notes.
• Ginger: Grating it fresh allows the spicy juices to meld perfectly into the coconut base.
• Coconut milk: Full fat versions offer a luxurious mouthfeel that balances the sharp aromatics.
• Vegetable stock: A high quality stock acts as the savory backbone that ties the flavors together.
• Soy sauce or tamari: This adds a necessary hit of umami and using tamari keeps the dish gluten free.
• White pepper and salt: These simple seasonings provide a clean heat and highlight the natural sweetness of the coconut.

Instructions

Start the base:

Sauté the onion in a splash of oil until it becomes soft and translucent.

Bloom the aromatics:

Add the garlic, ginger, and lemongrass to the pot, stirring until the fragrance fills the room.

Wilt the greens:

Toss in the spinach and coriander, letting them collapse into the aromatic mixture for just a moment.

Simmer the soup:

Pour in the coconut milk and vegetable stock, bringing it to a gentle boil before letting it bubble softly.

Blend until smooth:

Use an immersion blender to transform the chunky mixture into a silky, emerald green liquid.

Season to perfection:

Stir in the soy sauce and white pepper, letting it simmer for two more minutes to meld.

Serve it up:

Ladle the soup into bowls and top with fresh chili or extra herbs for a pop of color.

Save

One afternoon I accidentally added too much ginger and thought the batch was ruined. Instead of tossing it, I added an extra splash of coconut milk and found a new favorite ratio. It reminded me that the best recipes are often the ones that can handle a little bit of improvisation. Now I always keep a spare can of coconut milk in the pantry just in case.

The Secret of the Stems

Most people throw away coriander stems, but they actually hold the most concentrated flavor for soups. I started tossing them in whole and realized the depth of the broth improved significantly. Just make sure to chop them finely so they blend into the liquid without leaving strings. It is a small change that makes a massive difference in the final bowl.

Choosing the Right Coconut Milk

Not all canned coconut milks are created equal, and for this soup, you really want the creamy stuff. I once tried a light version and the soup felt thin and lacked that comforting richness. The fat in the milk carries the aromatic oils from the lemongrass and ginger. It transforms the dish from a simple broth into a satisfying meal.

Finishing Touches

A few simple garnishes can transform the appearance of this bowl from simple to stunning. I always reach for whatever is fresh in the crisper drawer to add texture. These additions provide a lovely contrast to the creamy coconut base.

• A squeeze of fresh lime juice right before eating adds a necessary bright acidity.
• Top each bowl with sliced red chilies if you crave a heat that lingers.
• Serve this alongside jasmine rice to soak up every last drop of the broth.

Save

I hope this vibrant green bowl brings as much warmth to your table as it does to mine. Enjoy the bright flavors and the way they linger long after the last spoonful is gone.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavor when made ahead, as the lemongrass and spices have more time to infuse. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation. If it thickens too much in the fridge, simply add a splash of vegetable stock or water when reheating.

→ How do I properly prepare lemongrass?

Remove the tough, fibrous outer layers until you reach the softer pale yellow core. Trim the root end and cut off the dry top portion. Use only the bottom 6-8 inches of the stalk. For this soup, finely slice the tender inner bulb to release its aromatic oils during cooking. If you can only find dried lemongrass, use 1 teaspoon but add it earlier with the onions to rehydrate properly.

→ What can I substitute for coconut milk?

For a lighter version, use half coconut milk and half vegetable stock, though the creaminess will decrease. You could also use cashew cream, almond milk with a tablespoon of tahini for richness, or even heavy cream if dietary restrictions allow. Keep in mind that coconut milk provides significant flavor and body, so substitutions will alter both taste and texture.

→ Is this soup freezer-friendly?

Yes, it freezes exceptionally well. Allow the soup to cool completely before transferring to freezer-safe containers or bags. Leave about an inch of space at the top as liquids expand when frozen. It will keep for up to 3 months. Thaw overnight in the refrigerator, then reheat gently. The texture may separate slightly after freezing but will come back together with a good whisk or quick blend.

→ How can I add more protein to this soup?

Stir in cubed tofu during the last 5 minutes of simmering, add cooked chickpeas or lentils when reheating, or serve with grilled chicken on the side. For a protein boost without changing the flavor profile, blend in a cup of cooked white beans or silken tofu when pureeing. Edamame also works beautifully with the Asian flavors and adds plant-based protein.