Pin it The first time I made this spinach coriander lemongrass soup was during a rainstorm that had me trapped indoors all weekend. The gentle tapping of raindrops against my kitchen window created the perfect backdrop as the fragrant lemongrass filled my small apartment. I'd picked up fresh herbs from the farmers market that morning, just before the downpour began, almost as if the universe knew I needed something bright and nourishing to counterbalance the gray skies.
My friend Mei came over for dinner last spring when I was experimenting with this soup. She walked into my kitchen, stopped mid sentence, and closed her eyes just to breathe in the aroma. We ended up abandoning our plans to go out that evening, instead curling up with steaming bowls of this vibrant green elixir and talking until midnight. Sometimes the most memorable evenings happen when good food changes your plans entirely.
Ingredients
- Fresh spinach and coriander: The ratio here matters more than exact measurements I discovered after several attempts the 2:1 spinach to coriander balance creates that perfect harmony without either overpowering the other.
- Lemongrass: Dont skip this even if it seems unfamiliar the citrusy aroma is what transforms this from just another green soup into something truly special.
- Full fat coconut milk: Ive tried the light version and while it works in a pinch the richness from full fat creates that silky mouthfeel that makes you close your eyes with each spoonful.
- Vegetable stock: This provides the backbone of flavor though in summer I sometimes use half stock half water for a lighter profile.
- Soy sauce: Just a tablespoon adds that mysterious umami depth that salt alone cant achieve.
Instructions
- Create your aromatic base:
- Heat your pan and sauté the onions until they turn translucent and soft you want them to surrender completely before adding the next ingredients.
- Build the flavor foundation:
- When you add the garlic ginger and lemongrass youll know youre on the right track when the fragrance fills your kitchen and makes you pause just to breathe it in.
- Incorporate the greens:
- Add your spinach and coriander watching as they collapse into a vibrant puddle their color intensifying as they wilt.
- Blend the liquids:
- Pour in the coconut milk and vegetable stock then let everything mingle and get acquainted over a gentle simmer.
- Puree to perfection:
- Use your immersion blender to transform the chunky mixture into silky smoothness swooping around the pot to catch every bit.
- Final flavor adjustments:
- This is where your personal touch comes in as you add soy sauce white pepper and salt tasting as you go until it speaks to you.
- Serve with love:
- Ladle into bowls with a flourish of fresh coriander on top perhaps a thin slice of chili if youre feeling adventurous.
Pin it Last winter when my sister was recovering from the flu I brought over a thermos of this soup. She called me the next day to say it was the first thing shed been able to taste in days the brightness of the herbs and the gentle heat had somehow cut through her congestion. Now whenever anyone in my circle falls ill they receive this green elixir delivered to their doorstep no questions asked.
Customizing Your Soup
This recipe welcomes adaptation like an old friend welcomes conversation. On days when Im craving something heartier I toss in a handful of cooked rice or tiny cubes of tofu during the final warming stage. For those who enjoy textural contrast a sprinkle of toasted pumpkin seeds or crispy fried shallots adds a delightful crunch against the smoothness. The soup becomes uniquely yours with each small tweak proving that recipes are really just starting points for your own culinary story.
Serving Suggestions
Ive served this soup in many vessels over the years from traditional bowls to oversized mugs perfect for cradling in both hands. For casual gatherings I love setting out small cups of it as an unexpected starter the vibrant green color always sparking conversation before the first taste. During cooler months pair it with crusty sourdough bread for dipping while summer calls for a lighter approach perhaps alongside a crisp Asian slaw or simple rice paper rolls.
Storage and Make Ahead Tips
The beauty of this soup extends beyond its flavor to its practicality. Ive learned through many busy weeks that it freezes beautifully in individual portions becoming a lifesaver on nights when cooking feels impossible. The color may darken slightly after freezing but a quick stir brings back that vibrant hue we associate with freshness.
- Store refrigerated in an airtight container for up to 4 days maintaining that fresh herbal quality.
- Freeze flat in zip top bags for space efficient storage and quicker thawing when needed.
- Reheat gently never boiling to preserve both texture and the delicate flavors of the herbs.
Pin it This soup has become my edible business card among friends always requested at gatherings and the first thing I make when someone new visits. Its simplicity belies its impact making it the perfect recipe to share with those you care about.
Recipe FAQs
- → Can I make this ahead of time?
Absolutely. This actually tastes better the next day as flavors meld together. Store 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 needed.
- → Is this suitable for freezing?
Yes, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating. The creamy coconut base holds up well during freezing and reheating.
- → What can I use instead of coconut milk?
For a lighter version, substitute with half coconut milk and half vegetable stock. Alternatively, use cashew cream or almond milk for a different creamy element, though the flavor profile will change slightly.
- → How do I prepare lemongrass properly?
Remove the tough outer layers until you reach the tender inner core. Use only the bottom 5-7 inches of the stalk. Bruise it with a knife handle or mallet before adding to release essential oils.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works, though fresh provides brighter flavor and vibrant color. If using frozen, thaw and squeeze out excess liquid before adding. You may need about 250g frozen to equal 200g fresh.
- → What protein additions would work well?
Tofu cubes, cooked chickpeas, or shredded chicken breast make excellent additions. Add during the final simmer so they heat through without becoming mushy.