Pin to Board This Spinach Coriander Lemongrass Soup is a vibrant and creamy fusion dish that brings together the fresh flavors of the garden with fragrant Asian-inspired aromatics. Featuring a luscious coconut milk base and warming spices, this soup is as nourishing as it is flavorful, making it a perfect choice for a light lunch or a sophisticated starter.
Pin to Board The combination of fresh spinach and coriander gives this soup its stunning green hue, while lemongrass and ginger provide a bright, citrusy depth. It is naturally vegan and gluten-free, ensuring a wholesome experience that appeals to a variety of dietary preferences without compromising on taste or texture.
Ingredients
- 200 g fresh spinach, washed
- 1 small bunch fresh coriander (cilantro), stems and leaves separated
- 1 stalk lemongrass, outer layer removed, finely sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece fresh ginger, peeled and grated
- 1 green chili, deseeded and chopped (optional)
- 400 ml coconut milk (1 can, full-fat recommended)
- 500 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper, to taste
- 1 tbsp coconut oil or neutral oil
- Fresh coriander leaves (for garnish)
- Lime wedges (for garnish)
Instructions
- Step 1
- Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
- Step 2
- Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
- Step 3
- Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.
- Step 4
- Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
- Step 5
- Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
- Step 6
- Remove from heat. Add most of the coriander leaves (reserve some for garnish).
- Step 7
- Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.
- Step 8
- Season with salt and pepper to taste. If desired, heat the soup gently before serving.
- Step 9
- Serve hot, garnished with fresh coriander leaves and lime wedges.
Zusatztipps für die Zubereitung
For extra richness, add 1 small potato (peeled and diced) with the spinach and simmer until soft before blending.
Varianten und Anpassungen
Adjust spice levels by varying the green chili amount or omitting it entirely for a milder soup.
Serviervorschläge
Serve hot with crusty bread or steamed jasmine rice. This dish pairs exceptionally well with a crisp Riesling or a refreshing coconut water.
Pin to Board Enjoy the comforting warmth of this beautifully blended soup, seasoned to perfection and finished with a bright touch of lime. Whether you are serving it for a cozy family meal or a special occasion, this dish is sure to bring a fresh, aromatic experience to your table.
Common Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as the flavors have time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of water or stock if it has thickened too much.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully. Allow the soup to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. The coconut milk may separate slightly upon freezing but will emulsify again when reheated with a good stir.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works in a pinch, though fresh yields a brighter flavor and more vibrant color. If using frozen, thaw and drain thoroughly before adding to the pot. You may need slightly less since frozen spinach is more compact. The texture will still be creamy after blending.
- → How can I make this soup more filling?
Consider adding a diced potato with the spinach as suggested in the notes, or stir in some cooked lentils or chickpeas before serving. Serving with crusty bread or over steamed jasmine rice also transforms it into a more substantial meal. A dollop of plain yogurt or coconut cream adds richness too.
- → What can I substitute for lemongrass?
If fresh lemongrass is unavailable, use 1-2 teaspoons of lemongrass paste from a tube. Alternatively, add 1-2 kaffir lime leaves during simmering, or increase the fresh ginger slightly and add a squeeze of lemon juice. The flavor profile will shift slightly but remain delicious.
- → Is this soup spicy?
As written with one green chili, it has a gentle warmth rather than intense heat. The level is easily adjustable—omit the chili entirely for a mild version, add two for more kick, or include the seeds if you enjoy noticeable spice. The warming spices like ginger and cumin provide depth without overpowering heat.