If you are searching for a nourishing, vibrant, and flavorful dish, the Spinach Coriander Lemongrass Soup Recipe is an absolute must-try. This soup perfectly balances fresh herbs and fragrant spices with creamy coconut milk, delivering a comforting and invigorating experience in every spoonful. It’s light yet satisfying, with layers of flavor that make it ideal for any season. Whether you want to cozy up after a busy day or impress friends with a fresh homemade treat, this soup will quickly become a favorite in your kitchen rotation.
Ingredients You’ll Need
The beauty of the Spinach Coriander Lemongrass Soup Recipe lies in its simplicity. Each ingredient plays a crucial role, bringing vibrant color, aroma, and depth to this heartwarming bowl. From the leafy greens to the zesty lemongrass, every element works harmoniously to create a soup bursting with freshness and subtle spice.
- 7 oz fresh spinach: Choose tender, bright leaves for a rich green base and smooth texture.
- 1 small bunch fresh coriander: Separate stems and leaves to layer flavor through the cooking and garnish with fresh vibrance.
- 1 stalk lemongrass: Remove the tough outer layer and slice finely to infuse unique citrusy notes.
- 1 medium onion: Chopped to add sweet undertones and a foundation of savory flavor.
- 2 garlic cloves: Minced to contribute warmth and aromatic depth.
- 1-inch piece fresh ginger: Peeled and grated for a hint of spice and freshness.
- 1 green chili (optional): Deseeded and chopped to introduce mild heat that awakens the palate.
- 1 ¾ cups coconut milk (full-fat recommended): Adds luscious creaminess and subtle sweetness to balance the spices.
- 2 ¼ cups vegetable stock: Provides a savory base that brings all flavors together.
- 1 tsp ground cumin: Earthy warmth that enhances the soup’s complexity.
- 1 tsp ground coriander: Bright and citrusy spice that lifts the herbal notes.
- ½ tsp ground turmeric: Adds color and gentle earthiness along with anti-inflammatory benefits.
- Salt and pepper: To taste, for seasoning and balance.
- 1 tbsp coconut oil or neutral oil: For sautéing the aromatics and unlocking their flavors.
- Fresh coriander leaves: Reserved to garnish, adding a fresh burst at serving.
- Lime wedges: Provide a refreshing tang to brighten each bowl.
How to Make Spinach Coriander Lemongrass Soup Recipe
Step 1: Sauté Onions
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened but not browned. This step unlocks the natural sweetness of the onions, creating a flavorful foundation for your soup.
Step 2: Cook Aromatics
Stir in the minced garlic, grated ginger, and finely sliced lemongrass. Cook these aromatics for another 2 minutes, stirring regularly. This step releases their wonderful fragrances, layering the soup with a vibrant and fresh aroma.
Step 3: Bloom Spices
Add the ground cumin, coriander, turmeric, and chopped green chili if you’re using it. Cook for about 1 minute, stirring constantly, to bloom the spices and deepen their flavors, which gives the soup its delightful complexity.
Step 4: Wilt Spinach and Coriander Stems
Toss in the fresh spinach leaves and coriander stems, then sauté until the spinach is nicely wilted—about 2 to 3 minutes. This step intensifies the green freshness and softens the leaves for a smoother blend later.
Step 5: Simmer Soup
Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer and let it cook for 10 to 12 minutes. This allows all the flavors to meld beautifully and the lemongrass to infuse the soup with its subtle citrus notes.
Step 6: Add Fresh Herbs
Remove the pot from heat and stir in most of the fresh coriander leaves, reserving some for garnishing. Adding the herbs at the end preserves their lively color and fresh flavor, giving the soup a wonderful brightness.
Step 7: Puree Soup
Use an immersion blender to puree the soup until smooth and creamy. If you don’t have one, carefully transfer the soup to a countertop blender in batches. This creamy texture is one of the highlights of the Spinach Coriander Lemongrass Soup Recipe, making every spoonful silky and comforting.
Step 8: Season and Serve
Season the soup with salt and pepper to taste. Warm gently if needed, then ladle into bowls. Garnish with the reserved fresh coriander leaves and a juicy lime wedge to serve. The final touches bring freshness and a perfect tang to balance each bite.
How to Serve Spinach Coriander Lemongrass Soup Recipe
Garnishes
Fresh coriander leaves and lime wedges are classic garnishes for this soup, adding a pop of green color and zesty brightness. You can also sprinkle some toasted coconut flakes for a bit of crunch or a swirl of coconut cream for extra decadence.
Side Dishes
This soup pairs wonderfully with crusty bread or warm naan, perfect for dipping and soaking up every last bit. For a heartier meal, try serving it alongside a simple quinoa salad or steamed basmati rice to balance its creamy texture and vibrant flavors.
Creative Ways to Present
For a stunning presentation, ladle the soup into vibrant bowls and create a swirl pattern with coconut cream on top. You might also add a few whole coriander leaves and a small wedge of lime on the rim for a decorative touch. Serving in mini mugs or small cups works great for appetizers or a party spread.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days, making it a perfect quick lunch or dinner option on busy days. The flavors tend to meld even better after resting overnight.
Freezing
This soup freezes very well! Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating gently.
Reheating
Reheat the soup slowly in a saucepan over low to medium heat, stirring occasionally. You can add a splash of water or coconut milk to loosen the texture if it’s too thick after freezing. Avoid boiling as this may dull the fresh herbal flavors.
FAQs
Can I make the Spinach Coriander Lemongrass Soup Recipe vegan?
Absolutely! This recipe is naturally vegan and dairy-free since it uses coconut milk and vegetable stock. Just be sure to check your stock ingredients to keep it fully plant-based.
Can I substitute fresh coriander and lemongrass with dried herbs?
Fresh coriander and lemongrass really shine in this soup, adding bright, zesty flavors. If you must substitute, use dried coriander sparingly and consider lemon zest to mimic lemongrass’s citrus notes, but the end result won’t be quite the same.
Is the green chili necessary?
The green chili is optional and can be left out if you prefer a milder soup. It adds a gentle heat that complements the fresh herbs, but the soup still tastes fantastic without it.
Can I add protein to this soup?
Definitely! For a more filling meal, add cooked chickpeas, tofu cubes, or shredded chicken. Stir them in during the simmering step so they soak up the flavorful broth.
What is the best way to puree the soup?
Using an immersion blender directly in the pot is the easiest method and results in a wonderfully smooth texture. If using a countertop blender, blend in batches and be cautious with the hot liquid to avoid splattering.
Final Thoughts
With its perfect blend of fresh herbs, warming spices, and creamy coconut milk, the Spinach Coriander Lemongrass Soup Recipe is a delicious way to brighten your day and nourish your body. It’s easy enough for a weekly meal but special enough to share with friends and family. Give this vibrant soup a try and let it become your new go-to comfort food that excites your taste buds and warms your heart.
Print
Spinach Coriander Lemongrass Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian
Description
A vibrant and creamy Spinach Coriander Lemongrass Soup combining fresh herbs, aromatic spices, and coconut milk for a comforting and flavorful vegetarian dish that’s quick and easy to prepare.
Ingredients
Main Ingredients
- 7 oz fresh spinach, washed
- 1 small bunch fresh coriander (cilantro), stems and leaves separated
- 1 stalk lemongrass, outer layer removed, finely sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and grated
- 1 green chili, deseeded and chopped (optional)
- 1 ¾ cups coconut milk (full-fat recommended)
- 2 ¼ cups vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- Salt and pepper, to taste
- 1 tbsp coconut oil or neutral oil
- Fresh coriander leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Sauté Onions: Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 2–3 minutes until the onion becomes soft and translucent.
- Cook Aromatics: Add the minced garlic, grated ginger, and finely sliced lemongrass to the pot. Cook for another 2 minutes, stirring frequently to release the aromas.
- Bloom Spices: Stir in the ground cumin, ground coriander, turmeric, and chopped green chili (if using). Cook for 1 minute until the spices are fragrant and well combined with the aromatics.
- Wilt Spinach: Add the fresh spinach and coriander stems to the pot. Sauté until the spinach wilts down, approximately 2–3 minutes.
- Simmer Soup: Pour in the coconut milk and vegetable stock. Bring the mixture to a gentle simmer and cook for 10–12 minutes to allow flavors to meld.
- Add Fresh Herbs: Remove the pot from heat and stir in most of the coriander leaves, reserving some for garnish.
- Puree Soup: Use an immersion blender directly in the pot, or transfer the soup carefully to a blender, and blend until smooth and creamy.
- Season and Serve: Taste and season the soup with salt and pepper as desired. Reheat gently if necessary, then ladle into bowls and garnish with fresh coriander leaves and lime wedges before serving.
Notes
- For a spicier kick, keep the seeds in the green chili or add additional chili.
- If you don’t have an immersion blender, use a regular blender in batches, taking care with hot liquids.
- This soup can be made ahead and refrigerated for up to 2 days; reheat gently on the stove before serving.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Vegetable stock can be substituted with chicken stock for non-vegetarians.
- To make it vegan, ensure vegetable stock is used and no non-vegan ingredients added.
