Spinach Coriander Lemongrass Soup (Printable)

Creamy coconut soup with fresh spinach, coriander, and lemongrass. 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 teaspoons 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

# How to Make It:

01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, approximately 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Add spinach and coriander, reserving a few leaves for garnish, and cook until wilted, about 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

# Expert Advice:

01 -
  • The coconut milk creates this velvety smooth texture that feels indulgent but keeps the soup surprisingly light and perfect for any season.
  • You can dial the flavors from gentle to bold by adjusting the lemongrass and ginger, making it adaptable to even the pickiest eaters at your table.
02 -
  • Letting the soup rest for about 10 minutes after blending allows the flavors to deepen significantly, a discovery I made accidentally when getting distracted by a phone call.
  • Blending in batches is safer than trying to fill your blender to the top, a lesson I learned after a volcanic eruption of hot soup painted my ceiling green.
03 -
  • To extract maximum flavor from lemongrass, bruise it with the back of your knife before slicing to release its aromatic oils.
  • Blend the soup in stages of increasing speed rather than starting on high immediately, creating a smoother texture without incorporating too much air.
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