Spinach Coriander Lemongrass Soup

There's a particular moment in late afternoon when the kitchen fills with that sharp, almost citrusy fragrance of lemongrass hitting a hot pan, and suddenly you're transported somewhere tropical even if you're standing in your regular kitchen. I discovered this soup by accident, really—I had a bunch of coriander that was about to wilt and a can of coconut milk staring at me from the pantry, and instead of making the expected curry, I decided to play with brightness and creaminess at the same time. The result was this bowl of green magic that tastes both comforting and somehow alive.

I made this for my neighbor during a particularly cold week when she'd been dealing with a stuffy head and general malaise, and watching her take that first spoonful and actually smile—genuinely smile—reminded me that sometimes the best medicine isn't medicine at all. The warmth of the coconut milk mixed with those fresh herbs seemed to do something her usual remedies hadn't, and she asked for the recipe before she'd even finished the bowl.

Ingredients

• Fresh spinach (200 g): Choose leaves that are vibrant and crisp if possible, as they'll give you a brighter green and fresher taste; frozen spinach works in a pinch but thaw and squeeze out excess water first.
• Fresh coriander (1 large bunch): Don't skip the stems—they're packed with flavor and will completely change the depth of your soup compared to using only leaves.
• Lemongrass (1 stalk): This is the backbone of the aromatic profile, so find the freshest you can; strip away those tough outer layers aggressively since they're fibrous and won't blend smoothly.
• Onion (1 medium): Yellow or white works equally well; chopping it roughly is fine since it'll break down completely during cooking.
• Garlic (2 cloves) and ginger (2 cm piece): Mincing these finely ensures they distribute evenly and cook through without leaving sharp, raw pockets in your finished soup.
• Coconut milk (400 ml): Full-fat coconut milk is what gives this its silky mouthfeel and authentic flavor—don't reach for the light version or you'll lose the character.
• Vegetable stock (750 ml): A good quality stock matters here since the delicate herbs rely on it for balance; homemade is wonderful but a clean, low-sodium store brand works beautifully too.
• Soy sauce or tamari (1 tbsp): This adds umami and a subtle saltiness that grounds all those bright flavors; tamari is genuinely gluten-free if that matters to you.
• White pepper (1/2 tsp): Ground white pepper has a different warmth than black pepper and won't leave dark specks throughout your pale green soup.
• Salt: Taste as you go—this is where your personal preference comes in, and there's no substitute for tasting and adjusting.

Instructions

Heat your pan and build the aromatics:

Pour a splash of oil into a large saucepan over medium heat—olive or neutral oil both work—and let it shimmer before adding your chopped onion. You're listening for that gentle sizzle, waiting about 3 minutes until the onion turns soft and translucent, almost glowing.

Wake up the trio:

Add your minced garlic, grated ginger, and sliced lemongrass all at once, and stir frequently for 2 minutes. This is when your kitchen will smell absolutely incredible, and you'll start to understand why this soup matters.

Add the green:

Tumble in your chopped spinach and coriander (saving a handful of coriander leaves for garnish later) and cook for about 2 minutes until everything wilts down and softens. The heap of green will shrink dramatically, which always feels like a little bit of kitchen magic.

Bring it together:

Pour in your coconut milk and vegetable stock, bringing the whole thing to a gentle boil before reducing heat and letting it simmer for 10 minutes. This time allows the flavors to marry and deepen.

Puree until smooth:

Remove from heat and use an immersion blender to puree the soup until it's completely smooth and creamy, working in batches if you need to transfer to a countertop blender instead. Take your time here—the creamier you get it, the more luxurious each spoonful becomes.

Finish and season:

Return the soup to the pot and stir in soy sauce, white pepper, and salt to taste, then simmer gently for 2 more minutes. Taste it now—this is your moment to adjust and make it exactly what you want it to be.

Serve with intention:

Ladle into warm bowls and garnish with fresh coriander leaves and thinly sliced red chili if you want a little heat or color. Serve it hot and watch people's faces light up.

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There's something about a bowl of this soup that transforms an ordinary evening into something gentler and more intentional. It's the kind of thing that makes you want to slow down, breathe in the steam, and maybe sit at the table instead of eating standing up.

On Depth and Brightness

The real magic of this soup lives in the balance between the coconut milk's richness and the fresh herbs' sharpness—they're in constant conversation with each other, and that tension is what makes every spoonful interesting. If your soup tastes a bit flat, it's usually because one side of that conversation is too quiet; taste and adjust by either adding more salt and soy sauce for depth, or a squeeze of lime juice for brightness.

Coconut Milk Secrets

Full-fat coconut milk has a layer of cream that settles on top of the liquid, and you can either shake the can thoroughly to mix it all together, or scoop off that cream layer and swirl it into your finished soup just before serving for an even more luxurious effect. I've done both and honestly, the swirl method feels a bit showier and the soup tastes incredible either way, so choose based on your mood and how much time you want to spend on presentation.

Variations and Flexibility

This soup is genuinely forgiving and loves experimentation—I've made it with half coconut cream and half coconut milk for extra richness, added a handful of Thai basil when I had it, and even stirred in a dollop of tahini for a different kind of creaminess. The foundation is strong enough to handle these riffs, and you might find your own favorite version.

• For extra richness without overwhelming the herbs, substitute 200 ml of the coconut milk with coconut cream and keep the rest of the recipe exactly as written.
• Add a squeeze of fresh lime juice just before serving for a brightness that makes people taste the herbs even more clearly.
• A chopped green chili added with the garlic and ginger transforms this into something with a gentle warming heat that feels completely natural.

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This is the kind of soup that asks you to slow down and taste it properly, to notice how the lemongrass lingers in the back of your throat long after you've swallowed. Make it for yourself on an ordinary Tuesday and you'll understand why it deserves a place in your regular rotation.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Use about 150g frozen spinach, thawed and drained well. Add it directly to the pot without wilting, as frozen spinach is already cooked.

→ What can I use if I don't have lemongrass?

Replace lemongrass with 1-2 teaspoons of lemon zest and a tablespoon of fresh lemon juice added at the end of cooking. While the flavor differs slightly, it provides a similar citrus brightness.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of vegetable stock if the soup has thickened.

→ Can I make this soup without a blender?

While blending creates the signature creamy texture, you can chop all ingredients very finely and enjoy it as a chunky broth-style soup. The flavor will be similar, though the texture will differ.

→ Is this soup suitable for freezing?

Yes, this soup freezes well for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, whisking to restore the creamy consistency.

→ How can I make this soup more filling?

Add protein such as cubed tofu, chickpeas, or edamame beans during the simmering stage. You can also serve over cooked rice noodles or jasmine rice for a more substantial meal.