Spinach Coriander Lemongrass Soup (Printer-friendly)

Aromatic coconut milk soup with fresh spinach, coriander, and lemongrass. Vegan, gluten-free, ready in 30 minutes.

# What You 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 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 - Extra 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, approximately 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.

# Cooking Tips:

01 -
  • It comes together in 30 minutes but tastes like you've been simmering it all day.
  • The coconut milk makes it feel luxurious without any dairy guilt.
  • One spoonful fills your kitchen with an aroma that stops people mid-conversation.
02 -
  • Don't skip removing the tough outer layers of lemongrass—I learned this the hard way by biting into a stringy, inedible piece that got past my blender, and now I'm religious about it.
  • The soup tastes entirely different on the second day after the flavors have merged overnight in the fridge, so make extra without guilt.
03 -
  • If you don't have an immersion blender, a regular blender works perfectly—just let the soup cool slightly and work in batches to avoid dangerous hot spills.
  • Make double and freeze half in portions, because this soup reheats gorgeously and tastes even better after the flavors have settled.
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