Spinach Coriander Lemongrass Soup (Printable Version)

A vibrant Asian-inspired soup with fresh spinach, coriander, and lemongrass in a creamy coconut milk base. Ready in 30 minutes.

# What You’ll Need:

→ 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 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 - 1/2 teaspoon ground white pepper
11 - Salt to taste

→ Garnish

12 - Fresh coriander leaves
13 - Thinly sliced red chili

# Step-by-Step Guide:

01 - Heat a large saucepan over medium heat. Add a splash of oil and sauté the chopped onion until soft and translucent, approximately 3 minutes.
02 - Add minced garlic, grated ginger, and sliced lemongrass to the pan. Cook for 2 minutes while stirring frequently to release their essential oils.
03 - Add spinach and coriander to the pan, reserving a few coriander leaves for garnish. Cook for 2 minutes until the greens are fully wilted.
04 - Pour in the coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to meld the flavors.
05 - Remove from heat. Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer to a countertop blender in batches and blend until desired consistency is achieved.
06 - Return the soup to the pot and 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 red chili. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means you can have something restaurant-quality on a weeknight without the stress.
  • The lemongrass and coriander combination is like a gentle wake-up call for your taste buds, refreshing without being harsh.
  • It's naturally vegan and gluten-free, so it works whether you're cooking for yourself or a table full of different dietary needs.
02 -
  • Don't skip removing the tough outer layers of lemongrass—they're genuinely unpleasant to bite into and will make your soup feel gritty even after blending.
  • Immersion blenders are worth their weight in gold for this soup; if you don't have one, a countertop blender works but requires more patience and careful handling of hot liquid.
  • The soup tastes even better the next day after the flavors have had time to marry together, so don't hesitate to make it ahead.
03 -
  • Toast your white pepper lightly in a dry pan before adding it for a rounder, more nuanced warmth that black pepper can't match.
  • If your soup tastes flat after blending, it's usually because the flavors need salt—go slowly and taste as you go, because salt is the thing that wakes everything up.
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