Spinach Coriander Lemongrass Soup (Printable Version)

Creamy coconut-based soup with fresh spinach, coriander, and aromatic lemongrass.

# What You Need:

→ Fresh Produce

01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander, 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 (optional)

→ Liquids

08 - 14 fl oz coconut milk, full-fat
09 - 17 fl oz vegetable stock

→ Spices & Seasonings

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

→ Garnish

15 - Fresh coriander leaves
16 - Lime wedges

# Directions:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened and translucent.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes, stirring frequently to prevent browning.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until fragrant and spices release their essential oils.
04 - Add fresh spinach and coriander stems. Sauté for 2 to 3 minutes until spinach is completely wilted.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10 to 12 minutes to allow flavors to meld.
06 - Remove from heat and add most of the fresh coriander leaves, reserving a portion for garnish.
07 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Heat gently if needed before serving.
09 - Ladle into bowls and garnish with fresh coriander leaves and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like you spent hours infusing aromatics when honestly, you barely broke a sweat.
  • The coconut milk makes it luxurious but still feels light enough for a weeknight dinner.
  • One pot, one blender, and you've got something that impresses people without the fuss.
02 -
  • If you skip toasting the spices and just dump them in cold, they'll taste dusty instead of alive—those thirty seconds matter.
  • Don't overblend or you'll make it gluey; you want silky and pourable, not gummy.
03 -
  • Make a double batch and freeze half in containers for those mornings when you need comfort food but no energy to cook.
  • A squeeze of fresh lime at the very end lifts all the warm spices and makes the whole soup taste brighter and more alive.
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