Save to Pinterest The first time I made this spinach coriander lemongrass soup was during a particularly dreary February afternoon. Outside my kitchen window, rain tapped against the glass while the fragrance of lemongrass and ginger slowly filled the room, creating this beautiful contrast to the gray day. I'd picked up fresh bundles of spinach and coriander from the farmers market that morning, their vibrant green leaves practically glowing against my cutting board. Something about the combination of those herbs with coconut milk immediately transported me somewhere warmer, somewhere sunnier.
I once served this soup at an impromptu dinner when friends showed up unexpectedly on a rainy evening. The kitchen became this steamy haven with conversation flowing as easily as the soup into bowls. My friend Sarah, who typically avoids anything green, asked for seconds and then quietly requested the recipe before leaving. That moment felt like a small victory, watching someone discover that plant-based food could be this comforting and satisfying.
Ingredients
- Fresh spinach and coriander: The backbone of this vibrant soup, I find organic greens have a cleaner flavor that really shines through the coconut base.
- Lemongrass: Look for stalks that feel heavy for their size and smell fragrant when you give them a gentle scratch with your fingernail.
- Coconut milk: Full-fat creates the silkiest texture, though light versions work in a pinch if you prefer something less rich.
- Vegetable stock: I started making my own from veggie scraps stored in the freezer and it adds an incredible depth compared to store-bought.
- Ginger: Fresh is non-negotiable here, the pre-minced jarred stuff just doesnt provide the same bright punch.
Instructions
- Create your aromatic base:
- Heat a splash of oil in your largest saucepan and add the onions, cooking until they become translucent and soft. Your kitchen should start filling with that sweet onion aroma.
- Awaken the aromatics:
- Add garlic, ginger and lemongrass, stirring frequently so nothing burns. These ingredients release their oils when gently heated, creating layers of flavor impossible to achieve any other way.
- Wilt the greens:
- Tumble in your spinach and coriander, watching as they transform from voluminous piles to silky wilted greens. This happens quickly, so keep stirring to ensure even cooking.
- Build your soup base:
- Pour in the coconut milk and vegetable stock, bringing everything to a gentle bubble. Lower the heat and let everything simmer together, allowing the flavors to meld.
- Blend until velvety:
- Remove from heat and puree until completely smooth with an immersion blender. Watch for splashes as hot soup can leave memorable kitchen battle scars.
- Season to perfection:
- Return to the pot, add soy sauce, white pepper, and salt to your liking. These final additions bring everything into balance, transforming ingredients into something greater than their parts.
- Garnish and serve:
- Ladle into bowls and top with fresh coriander leaves and perhaps some red chili if you enjoy a bit of heat. The contrast between the smooth soup and fresh garnishes creates texture magic.
Save to Pinterest Last winter, my neighbor was recovering from surgery and I dropped off a container of this soup on her doorstep. The next day, she texted saying the aroma alone had lifted her spirits before she even took the first spoonful. Food has this remarkable ability to care for people when words fall short, and this soup with its vibrant color and warming properties felt like sending a bowl of sunshine during her difficult time.
Make-Ahead Options
This soup actually improves overnight as the flavors continue to develop in the refrigerator. I often make a double batch on Sunday and portion it into containers for quick workday lunches throughout the week. The bright green color will darken slightly after storage, but a quick stir and gentle reheating brings it back to life. Just wait to add any fresh garnishes until right before serving for the most vibrant presentation.
Serving Suggestions
While this soup is satisfying on its own, pairing it with something to dip creates a more complete meal experience. Crusty sourdough bread with salted butter makes for wonderful contrast against the smooth soup. For something more substantial, serving it alongside jasmine rice creates a lovely textural balance, especially when the rice soaks up some of the flavorful broth. I particularly enjoy it with a simple side salad of cucumber, lime juice and a sprinkle of sea salt for freshness.
Seasonal Variations
The beauty of this recipe is how easily it adapts to different seasons and what you might have available. In summer, I sometimes add a handful of fresh mint leaves to brighten the flavor profile even further. Winter variations benefit from adding a diced sweet potato which adds body and a subtle sweetness to counter the herbaceous notes.
- Spring version: Add fresh peas and a squeeze of lemon juice for brightness.
- Summer twist: Incorporate a small zucchini for body and substitute basil for some of the coriander.
- Autumn adaptation: Stir in a spoonful of red curry paste for warmth and depth as temperatures drop.
Save to Pinterest Whether youre seeking comfort on a rainy day or a light meal during warmer months, this vibrant green soup delivers something special each time. The way it balances fresh herbaceous notes with rich coconut creaminess creates a bowl thats both nourishing and deeply satisfying.
Recipe FAQs
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove.
- → What can I use instead of coconut milk?
You can substitute with heavy cream for a dairy-based version, though the flavor profile will change slightly. For a lighter option, use half coconut milk and half vegetable broth or light coconut milk.
- → Is this soup spicy?
The base version is mild with just white pepper for warmth. Add fresh green chili during cooking or serve with sliced red chili garnish to increase the heat level to your preference.
- → Can I make this ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 4 days and reheat gently before serving.
- → What protein can I add?
Tofu cubes, cooked chickpeas, or shredded chicken work well. For extra protein without changing the vegan status, stir in hemp hearts or nutritional yeast just before serving.
- → How do I prep lemongrass properly?
Remove the tough outer layers and woody top. Use only the tender white and light green parts. Bruise the stalk with a knife to release oils before finely slicing, or use whole and remove before blending.