Save The first time I made this soup, it was actually by accident. I had intended to make a curry but got distracted by a phone call and added way more coconut milk than planned. Rather than starting over, I kept cooking and the result was this impossibly silky, vibrant green bowl of comfort that my friend still asks for every time she visits.
Last winter during that especially bleak week when everyone seemed to be getting sick, I made a triple batch of this soup. My roommate came home looking defeated and I handed her a steaming bowl. She took one sip, closed her eyes, and said she could feel herself healing already. Now it is our go-to whenever anyone needs something gentle but deeply nourishing.
Ingredients
- Fresh spinach: The star of the show that gives this soup its stunning color and earthy sweetness. Do not be tempted to skip it or use frozen.
- Fresh coriander: Use both stems and leaves. The stems pack flavor and blend right in, while leaves become your bright garnish.
- Lemongrass: Remove the tough outer layers and slice it thinly so it incorporates smoothly into the puree.
- Coconut milk: Full-fat makes a noticeably silkier soup worth every extra calorie.
- Ground spices: Cumin, coriander, and turmeric bloom in hot oil and create a warm backdrop that lets the fresh greens shine.
- Garlic and ginger: Grate the ginger instead of mincing to avoid fibrous bits in your finished soup.
- Vegetable stock: Use a quality brand you enjoy drinking on its own since it forms the base flavor.
Instructions
- Build your foundation:
- Heat coconut oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent, about 2 or 3 minutes. This sweet base makes everything else taste better.
- Wake up the aromatics:
- Add garlic, grated ginger, and sliced lemongrass to the pot. Cook, stirring constantly, for 2 minutes until fragrant but not browned. Your kitchen should smell amazing right about now.
- Bloom your spices:
- Stir in ground cumin, ground coriander, turmeric, and chopped green chili if you like some heat. Cook for just 1 minute, stirring constantly, until the spices become incredibly fragrant. This step is worth not rushing.
- Wilt the greens:
- Add spinach and coriander stems to the pot. Sauté until the spinach collapses completely, about 2 or 3 minutes. It will look like a lot but it wilts down dramatically.
- Simmer into soup:
- Pour in coconut milk and vegetable stock. Bring everything to a gentle simmer and let it cook for 10 to 12 minutes. The flavors need this time to become friends.
- Finish with fresh herbs:
- Remove from heat and add most of the coriander leaves, saving some for serving. Let the residual heat wilt them slightly.
- Transform into velvet:
- Use an immersion blender right in the pot, or transfer to a countertop blender in batches. Puree until completely smooth and creamy with no visible bits remaining.
- Season to perfection:
- Taste and add salt and pepper as needed. If the soup has cooled, reheat gently before serving.
- Serve with love:
- Ladle into bowls and top with reserved coriander leaves. Lime wedges on the side let everyone brighten their own portion.
Save This soup has become my answer to practically everything. Bad day at work? Soup. Friend feeling under the weather? Soup. Cannot decide what to make for a casual dinner party? Soup with some good bread and everyone is happy. There is something about that vibrant green color that just makes people feel better before they even take a bite.
Making It Your Own
Once you have the basic method down, this soup is incredibly forgiving. I have added a small diced potato with the spinach when I wanted more body, and blended it into creamy oblivion. You could also add a red bell pepper along with the onions for sweetness and color. The recipe never complains.
Perfect Pairings
A warm naan or crusty sourdough is practically essential for swiping up every last drop. On rainy days, I serve it over a small mound of jasmine rice to make it more substantial. For a light dinner, a simple side salad with citrus vinaigrette complements the coconut richness beautifully.
Make Ahead Magic
This soup meal preps like a dream. I often make a double batch on Sunday and portion it into containers for the week ahead. It keeps for 4 to 5 days in the refrigerator and freezes beautifully for up to 3 months.
- Let frozen soup thaw in the refrigerator overnight before reheating
- Gentle reheating prevents the coconut milk from separating
- Fresh garnish makes even day-old soup taste freshly made
Save There is something almost meditative about watching bright green spinach transform into this smooth, jade-colored soup. It never fails to make me feel like I have accomplished something meaningful, even on days when getting dinner on the table felt like a victory.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup keeps well in the refrigerator for up to 3 days. The flavors actually develop and intensify overnight. Reheat gently over medium-low heat, adding a splash of water or stock if it has thickened too much.
- → What can I use instead of coconut milk?
Heavy cream creates a similarly rich texture, though the flavor profile will change slightly. For a dairy-free alternative, cashew cream or blended silken tofu works well. The soup will be less creamy but still delicious.
- → How do I prepare lemongrass properly?
Remove the tough outer layers until you reach the tender inner core. Use only the bottom 4-5 inches of the stalk. Slice it very thinly crosswise, or bruise it with a knife before adding to release its aromatic oils. Remove large pieces before blending.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly thinner after freezing.
- → How can I make this soup more filling?
Add diced potatoes, sweet potatoes, or red lentils when adding the liquids. Simmer until tender before blending. Alternatively, serve with crusty bread, jasmine rice, or top with toasted seeds and nuts for added protein and texture.