Save to Pinterest The first time I made this soup, it was purely accidental experimentation on a rainy Tuesday. I had a massive bunch of spinach from my CSA box that needed using, and my lemongrass plant was taking over the windowsill. The result was so startlingly good that my roommate actually paused her Netflix show to ask what I was making.
I served this at a dinner party last winter when my friend was feeling under the weather. She took one sip, sat up straighter, and declared it the most comforting thing she had eaten in months. Now whenever someone mentions needing a pick me up, I find myself pulling out the lemongrass stalk.
Ingredients
- Fresh spinach: The backbone of this soup, use the stems too since they will blend away
- Fresh coriander: Use both the stems for cooking and leaves for that final fresh pop
- Lemongrass: Slice it thinly so it will break down during blending instead of leaving stringy bits
- Coconut milk: Full fat makes all the difference here, do not skimp
- Ground coriander and cumin: These earthy spices bridge the gap between the fresh herbs and creamy coconut
- Fresh ginger and garlic: Grate the ginger directly into the pot to maximize its punch
Instructions
- Build your flavor base:
- Heat that coconut oil until it shimmers, then let your onion soften until it is translucent. This is where the foundation starts, so take your time.
- Add the aromatics:
- Toss in the garlic, ginger, and lemongrass. Your kitchen should start smelling amazing right about now.
- Wake up the spices:
- Stir in your ground spices and cook just until they become fragrant, about 60 seconds. Do not let them burn or they will taste bitter.
- Wilt the greens:
- Add the spinach and coriander stems. They will look like way too much, but they will cook down dramatically in just a couple minutes.
- Simmer together:
- Pour in the coconut milk and stock, bring everything to a gentle bubble, then let it cook for about 10 minutes. The flavors need this time to become friends.
- Blend until silky:
- Throw in most of the coriander leaves, then puree with an immersion blender until it is completely smooth. Take your time here, nobody wants chunky soup.
Save to Pinterest My daughter who claims to hate green vegetables asked for seconds. That is when I knew this recipe was a permanent fixture in our rotation.
Making It Your Own
Sometimes I throw in a small potato with the spinach if I want extra body. It makes the soup feel more substantial without altering the flavor profile one bit.
Perfect Pairings
A slice of crusty sourdough for dipping is non negotiable in my house. The way the bread soaks up that coconut spiked broth is just something else.
Serving Secrets
The lime wedges are not optional, that acid cuts through the richness and wakes everything up. Squeeze it right at the table for maximum impact.
- Warm your bowls before serving, this soup stays hot longer that way
- Top with toasted coconut flakes for added texture
- Keep extra lime wedges handy, some guests love it extra tangy
Save to Pinterest There is something incredibly nourishing about a bowl of this soup. It is comfort food that does not weigh you down.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and refrigerate. Reheat gently over low heat, adding splash of coconut milk if needed to restore consistency.
- → How do I adjust the spice level?
Reduce or omit the green chili for milder flavor. For more heat, add extra chili or include some seeds. Start conservatively and taste as you go.
- → What can I substitute for fresh lemongrass?
Frozen lemongrass stalks work well. Alternatively, use 1-2 teaspoons of lemongrass paste from a tube, though fresh provides the best aromatic flavor.
- → Is this soup freezer-friendly?
Yes, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in refrigerator before reheating gently.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works—thaw and drain thoroughly before adding. The flavor remains good, though fresh provides brighter color and slightly fresher taste.
- → What proteins pair well with this soup?
Grilled shrimp, pan-seared tofu cubes, or baked tempeh complement the flavors beautifully. The soup also stands alone as a satisfying light meal.