Pin it Experience a burst of fresh flavors with this Spinach Coriander Lemongrass Soup. This vibrant, aromatic dish features a creamy coconut milk base, expertly balanced with the citrusy notes of lemongrass and the earthy freshness of spinach and cilantro. It is a refreshing and comforting soup that brings an Asian-inspired flair to your kitchen, perfect for a light lunch or a sophisticated starter.
Pin it This soup is a testament to how simple ingredients can create complex, deep flavors. The preparation process is straightforward, focusing on sautéing aromatics before simmering them in a rich coconut broth. The final blending step transforms the vegetables into a silky-smooth texture that feels indulgent yet light on the palate.
Ingredients
- 200 g (7 oz) fresh spinach, washed and roughly chopped
- 1 large bunch fresh coriander (cilantro), leaves and stems, chopped
- 1 stalk lemongrass, tough outer layers removed, finely sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 small piece (2 cm) fresh ginger, peeled and grated
- 400 ml (1 can) coconut milk, full-fat
- 750 ml (3 cups) vegetable stock
- 1 tbsp soy sauce or tamari (gluten-free option)
- 1/2 tsp ground white pepper
- Salt, to taste
- Extra coriander leaves (for garnish)
- Thinly sliced red chili (for garnish)
Instructions
- Step 1
- Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, about 3 minutes.
- Step 2
- Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
- Step 3
- Add spinach and coriander (reserve a few leaves for garnish) and cook until wilted, about 2 minutes.
- Step 4
- Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Step 5
- Remove from heat. Use an immersion blender to puree the soup until smooth and creamy (or transfer to a blender in batches).
- Step 6
- Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
- Step 7
- Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure to remove the tough outer layers of the lemongrass before slicing the tender inner core. For extra richness, you can substitute a portion of the coconut milk with coconut cream, which adds a velvety finish to the broth.
Varianten und Anpassungen
If you prefer a spicy kick, add a finely chopped green chili during the sautéing stage with the garlic and ginger. For a brighter flavor profile, stir in a fresh squeeze of lime juice just before serving. This acidity cuts through the richness of the coconut milk beautifully.
Serviervorschläge
Serve this vibrant green soup hot, garnished with extra coriander leaves and red chili slices for a pop of color. It pairs wonderfully with crusty bread for dipping or can be served alongside steamed jasmine rice for a complete, satisfying Asian-inspired meal.
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This Spinach Coriander Lemongrass Soup is a versatile addition to any menu, offering a healthy and flavorful experience. Whether enjoyed on a chilly evening or as a light lunch, its aromatic profile is sure to impress. Enjoy the perfect balance of creamy and fresh in every spoonful.
Recipe FAQs
- → Can I freeze this soup?
Yes, this soup freezes exceptionally well. Let it cool completely, then transfer to airtight containers. It will keep for up to 3 months in the freezer. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or coconut milk if it seems too thick.
- → What can I use instead of coconut milk?
Heavy cream creates a similarly rich texture, though the flavor will be less tropical. For a lighter version, use half coconut milk and half vegetable broth. Cashew cream blended until smooth also works well and maintains the dairy-free nature of the dish.
- → How do I prepare lemongrass properly?
Remove the tough outer layers until you reach the tender white and pale green core. Use only the bottom 10-15cm (4-6 inches) as the upper portion is too fibrous. Bruise the stalk with a knife or rolling pin before slicing to release the aromatic oils, then mince finely.
- → Can I make this without an immersion blender?
Absolutely. Transfer the cooled soup to a countertop blender in batches, filling no more than halfway each time. Vent the blender lid slightly to allow steam to escape and cover with a folded kitchen towel for safety. Blend until smooth, then return to the pot to reheat.
- → Is this soup suitable for meal prep?
Perfect for meal prep! The flavors actually develop and improve after a day in the refrigerator. Store in individual airtight containers for up to 4 days. When reheating, add a small amount of water or coconut milk as it tends to thicken when chilled.
- → Can I add protein to make it more filling?
Crispy tofu cubes, cooked chickpeas, or shredded chicken all pair wonderfully. For protein additions, cook them separately and add just before serving to maintain texture. Pan-fried tempeh or baked tofu cubes add a nice contrast to the smooth soup.