Spinach Coriander Lemongrass Soup (Printable)

Vibrant, creamy soup with fresh spinach, coriander, and lemongrass in coconut milk. Ready in 40 minutes.

# 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 - 13.5 fl oz coconut milk, full-fat
09 - 16.9 fl oz vegetable stock

→ Spices & Seasonings

10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 0.5 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 Make:

01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes, stirring frequently until fragrant.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili if using. Cook for 1 minute until spices become aromatic.
04 - Add spinach and coriander stems to the pot. 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.
06 - Remove pot from heat. Add most of the coriander leaves, reserving some for garnish.
07 - Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer to a countertop blender in batches.
08 - Season with salt and pepper to taste. Gently reheat if needed before serving.
09 - Ladle soup into bowls and garnish with fresh coriander leaves and lime wedges.

# Expert Tips:

01 -
  • It comes together in under 40 minutes, making it perfect for those nights when you want something homemade but don't have hours to spend cooking.
  • The coconut milk makes it feel indulgent while staying completely plant-based and naturally gluten-free.
  • One pot means one pot to clean, which honestly matters more than any food blogger admits.
02 -
  • If your soup seems too thick, add more stock rather than trying to thin it with water—water dilutes the flavor you've worked to build.
  • Don't skip removing the tough outer layers of lemongrass; they're fibrous and unpleasant if they end up in the final blend.
03 -
  • An immersion blender gives you better control and creates a silkier texture than a countertop blender—I keep mine out on the counter now because I use it so often.
  • If your soup breaks or separates after blending, the coconut milk temperature was probably too different from the broth; reheat gently and stir frequently rather than boiling.
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