Spinach Coriander Lemongrass Soup

Discover the refreshing and comforting flavors of this Spinach Coriander Lemongrass Soup. This vibrant, aromatic dish features a silky coconut milk base infused with fresh herbs and citrusy lemongrass, making it an ideal choice for a light yet satisfying meal.

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This soup perfectly balances the earthiness of spinach with the bright notes of coriander and the distinct fragrance of lemongrass. It is as pleasing to the eye as it is to the palate, offering a beautiful green hue that brightens up any table.

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 and thinly sliced red chili for garnish

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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

For an even more indulgent and creamy texture, you can replace a portion of the coconut milk with coconut cream. To add a layer of brightness to the finished dish, try adding a fresh squeeze of lime juice just before serving.

Varianten und Anpassungen

To give this soup a spicy kick, sauté a finely chopped green chili along with the garlic and ginger. This adds a subtle heat that complements the cooling coconut milk.

Serviervorschläge

This soup is delicious when served with a side of crusty bread for dipping. Alternatively, serve it over a bowl of steamed jasmine rice to turn it into a more substantial Asian-inspired meal.

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Whether you are looking for a light lunch or a sophisticated starter, this Spinach Coriander Lemongrass Soup brings a touch of aromatic flair to your dining experience. Enjoy the warm, soothing textures and the complex layers of flavor in every spoonful.

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Common Questions

→ Can I make this soup ahead of time?

Yes, this soup keeps well for up to 3 days in the refrigerator. The flavors actually develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Add a splash of water or stock if it becomes too thick.

→ Can I freeze this soup?

Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that coconut milk may separate slightly when frozen, but blending quickly or whisking while reheating restores the creamy texture.

→ What can I substitute for coriander?

Fresh basil or Thai basil works well as a substitute. Flat-leaf parsley provides a milder flavor without the citrus notes. For a similar aromatic profile, try adding some fresh mint leaves along with parsley.

→ How do I make it thicker?

Use coconut cream instead of regular coconut milk, or add a peeled and diced potato during step 3. Another option is reducing the liquid slightly by simmering 5 minutes longer. Adding a tablespoon of tahini or cashew butter before blending also creates richness.

→ Is this soup spicy?

The base version is mild with just warming ginger and white pepper. For heat, add chopped green chili with garlic and ginger, or garnish with sliced red chili. Adjust spice levels by adding chili oil or sriracha when serving.

→ What protein can I add?

Firm tofu cubes, cooked chickpeas, or shredded chicken work beautifully. Add tofu or chickpeas during the last 5 minutes of simmering. For chicken, stir in cooked shredded meat after blending to warm through.