Spinach Coriander Lemongrass Soup (Printer-Friendly)

Silky smooth green soup with aromatic herbs, warming spices, and rich coconut milk.

# What You Need:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1-inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped

→ Liquids

08 - 13.5 oz coconut milk (1 can, full-fat recommended)
09 - 2 cups vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 1/2 tsp ground turmeric
13 - Salt and pepper, to taste
14 - 1 tbsp coconut oil or neutral oil

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# How to Cook:

01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili. Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
06 - Remove from heat. Add most of the coriander leaves, reserving some for garnish.
07 - Use an immersion blender or transfer to a countertop blender to puree the soup until smooth and creamy.
08 - Season with salt and pepper to taste. If desired, heat the soup gently before serving hot, garnished with fresh coriander leaves and lime wedges.

# Expert Advice:

01 -
  • The way the lemongrass perfume fills your kitchen while it simmers is honestly therapeutic
  • It comes together in under 45 minutes but tastes like something from a restaurant that took hours
  • Leftovers actually taste better the next day as the spices deepen and meld
02 -
  • Hot soup expands rapidly in blenders, so either use an immersion blender or let the soup cool slightly and remove the center cap of your blender lid to release steam.
  • Lemongrass can be fibrous, so blend thoroughly and consider passing the soup through a fine mesh sieve for an absolutely silky texture.
  • The soup will thicken as it sits, so add a splash more stock or water when reheating leftovers.
03 -
  • Taste your lemongrass before adding it. Some stalks are more potent than others, and you want the flavor to enhance, not overpower.
  • If the soup tastes flat, a squeeze of fresh lime juice and an extra pinch of salt usually bring it to life instantly.
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