Creamy coconut soup with fresh spinach, coriander, and lemongrass. Aromatic, comforting, and ready in 30 minutes.
# What you need:
→ Vegetables and Herbs
01 - 7 ounces fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander (cilantro), leaves and stems, chopped
03 - 1 stalk lemongrass, tough outer layers removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 small piece fresh ginger (3/4 inch), peeled and grated
→ Liquids
07 - 13.5 fluid ounces full-fat coconut milk
08 - 3 cups vegetable stock
→ Seasonings
09 - 1 tablespoon soy sauce or tamari (gluten-free option)
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste
→ Garnish
12 - Extra coriander leaves
13 - Thinly sliced red chili (optional)
# Directions:
01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, approximately 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently to prevent burning.
03 - Add spinach and coriander (reserve a few leaves for garnish) and cook until completely wilted, about 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender to puree the soup until smooth and creamy, or transfer to a blender in batches and blend until desired consistency.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.
