Spinach Coriander Lemongrass Soup

My neighbor handed me a bundle of lemongrass through the fence one afternoon, her garden overflowing while mine sat quiet. That same evening, I stood in my kitchen wondering what to do with those fragrant stalks, and somehow spinach and coriander found their way into a pot. The smell that rose from the simmering broth was unlike anything I'd made before, and by the time I blended it smooth, I knew I'd stumbled onto something special. This soup became my go-to when I needed comfort without the heaviness, or when I wanted to impress someone with minimal fuss.

I made this for my sister during a surprise visit in early spring, and she sat at my kitchen table with a spoon suspended midway to her mouth, just breathing in the steam. She asked what was in it three times, convinced I'd somehow hidden something fancy that required a culinary degree. When I told her lemongrass and spinach were the stars, she made me promise to write it down so she could recreate it at home. It became the soup we'd text about when either of us needed a pick-me-up, proof that the simplest ingredients can feel like a gift.

Ingredients

• Fresh spinach (200 g): Use baby spinach if you have it—it wilts faster and blends more smoothly than mature leaves, and you'll need less time at the stove.
• Fresh coriander (1 small bunch): Separate the stems from the leaves before you start; the stems go into the pot early for depth, while fresh leaves become your finishing touch.
• Lemongrass (1 stalk): Strip away the tough outer layers until you reach the pale, tender core—this is where the magic lives, and slicing it thinly helps release its essential oils into the broth.
• Onion (1 medium): Chop it fairly small so it softens quickly and distributes evenly through the finished soup.
• Garlic (2 cloves) and fresh ginger (1-inch piece): Mince the garlic and grate the ginger so they infuse the oil without leaving chunks behind.
• Green chili (1, optional): Include it if you like heat, skip it if you prefer pure herbaceousness, or use half if you're cooking for mixed spice preferences.
• Coconut milk (400 ml): Full-fat is essential here—light coconut milk won't give you that silky mouthfeel that makes this soup worth making.
• Vegetable stock (500 ml): Use homemade if you have it, but good quality store-bought works just as well.
• Ground cumin, ground coriander, and ground turmeric (1 tsp, 1 tsp, and 1/2 tsp): These three spices are the quiet backbone; they bloom when heated in oil and create a warm, earthy foundation.
• Coconut oil or neutral oil (1 tbsp): Coconut oil adds richness if you want to lean into the Asian-inspired angle, but vegetable or olive oil won't hurt.
• Salt, pepper, lime wedges, and extra fresh coriander for garnish: These finishing touches turn a good soup into one worth remembering.

Instructions

Sauté the aromatics:

Heat your oil in a large pot over medium heat, then add the chopped onion. Let it cook for a few minutes until it softens and becomes translucent at the edges—this is your foundation. Add the minced garlic, grated ginger, and sliced lemongrass next, stirring constantly for about two minutes until your kitchen smells impossibly fragrant.

Bloom the spices:

Once the aromatics are soft and golden, stir in the ground cumin, coriander, and turmeric along with your green chili if using. Let them toast for just a minute—you'll hear a subtle crackle and smell a warm spice cloud rise. Don't skip this step; it's what separates a flat soup from one with depth.

Wilt the greens:

Add your spinach and the reserved coriander stems, stirring until the spinach collapses into the aromatics, which takes about two to three minutes. The volume shrinks dramatically, which always feels a bit like magic.

Simmer the broth:

Pour in your coconut milk and vegetable stock, bringing everything to a gentle simmer. Let it bubble quietly for ten to twelve minutes so the flavors marry and soften. You'll notice the broth turning a pale green-gold.

Blend until smooth:

Remove from heat and add most of your fresh coriander leaves, reserving just a handful for garnish. Using an immersion blender, purée the soup until it's completely smooth and creamy—if you're using a countertop blender, work in batches carefully. The soup should look silky and uniform.

Season and serve:

Taste your soup and adjust salt and pepper as needed, remembering that lime will brighten it further. Serve hot in bowls, topped with a small handful of fresh coriander leaves and a lime wedge for squeezing.

Bookmark

There's a moment just before serving when you've tucked a lime wedge beside the bowl and added that final sprinkle of bright green coriander, and suddenly soup becomes a small ceremony. My partner caught me staring at a bowlful one evening, and I realized I was grateful—not for anything grand, just for being in a kitchen with good ingredients and the time to use them thoughtfully.

Making It Your Own

This soup is genuinely hard to mess up, which is part of its charm. If you find the herbaceous notes too intense, reduce the coriander leaves slightly or use a lighter hand with the ground coriander seed. If you want richness beyond the coconut milk, consider adding a small diced potato when you add the spinach and simmering it until soft before blending. Some people finish with a touch of lime zest instead of juice, which gives you a subtle brightness without liquid.

Pairing and Serving Ideas

Serve this soup as a starter before something light and simple, or as a main course with crusty bread for soaking up every last spoonful. Jasmine rice ladled directly into the bowl creates a different texture entirely, almost like eating two dishes at once. I've also found it pairs surprisingly well with crisp wine or even just sparkling water with fresh mint if you want to keep things in the herbaceous family.

Storage and Make-Ahead Tips

This soup keeps beautifully in the refrigerator for up to four days, and it actually tastes better the next day once the flavors have had time to settle. You can also freeze it in portions and reheat gently on the stovetop, though the spinach will darken slightly during freezing. Just remember to add the fresh coriander garnish and lime wedge after reheating—those raw, bright notes are what make it feel alive.

• Make the soup through the blending stage and refrigerate, then add fresh coriander leaves and heat gently before serving for the freshest flavor.
• If you're cooking for one, freeze individual portions in small containers so you always have a homemade soup waiting on a difficult day.
• The lemongrass flavor gets stronger overnight, so taste before adding salt to already-cooled soup.

Bookmark

This soup reminded me that good cooking isn't about complexity or rare ingredients—it's about knowing what matters and giving it space to shine. Make it once and it becomes yours.

Recipe Questions

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavor as it sits. Make it up to 2 days ahead and store it refrigerated. Reheat gently over low heat, adding a splash of coconut milk if it thickens too much.

→ Is this soup freezer-friendly?

Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat slowly, stirring occasionally.

→ How can I make this soup thicker?

Add a peeled, diced potato during the simmering stage. The starch will naturally thicken the soup while adding extra creaminess. Alternatively, reduce the vegetable stock by 100ml for a richer consistency.

→ What can I substitute for lemongrass?

Lemongrass paste works well—use about 1 tablespoon. In a pinch, add 1-2 teaspoons of lime zest along with the other aromatics for a similar citrusy brightness.

→ Can I use frozen spinach instead of fresh?

Frozen spinach works, though the texture will be slightly less vibrant. Thaw and drain thoroughly before adding. Use about 250g frozen spinach to equal the fresh amount, and skip the initial wilting step.

→ How do I adjust the spice level?

For mild heat, omit the green chili entirely. For medium spice, use half a chili. For those who enjoy heat, keep the seeds or add an additional chili. You can always add cayenne pepper to taste at the end.