Save Vibrant and aromatic, this Spinach Coriander Lemongrass Soup is the perfect blend of refreshing herbs and rich coconut milk. Inspired by Asian flavors, this healthy and comforting bowl comes together in just 30 minutes, making it an ideal choice for a quick weeknight dinner or a light lunch. The combination of ginger, garlic, and lemongrass provides a deep fragrance that perfectly complements the fresh spinach and coriander base.
Save Whether you are looking for a nutrient-packed meal or a warming bowl of comfort, this soup delivers on both health and taste. The vibrant green color makes for a beautiful presentation, especially when topped with bright red chilies and fresh cilantro leaves. It is a wonderful way to enjoy a hearty serving of greens in a way that feels indulgent and flavorful.
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
For an even more decadent and velvety texture, you can substitute a portion of the coconut milk with thick coconut cream. If you prefer a bit of heat, try adding a finely chopped green chili into the pot along with the garlic and ginger at the start of the cooking process.
Varianten und Anpassungen
To keep the dish strictly gluten-free, ensure you use tamari instead of standard soy sauce. For a burst of citrusy brightness, add a fresh squeeze of lime juice just before serving, which beautifully balances the richness of the coconut milk base.
Serviervorschläge
This soup is hearty enough on its own, but it pairs wonderfully with a side of fluffy steamed jasmine rice or a piece of warm, crusty bread. Always garnish with fresh coriander and thinly sliced red chili to add color and a fresh bite to every spoonful.
Save Savor the vibrant colors and aromatic depths of this Spinach Coriander Lemongrass Soup. It is a simple yet sophisticated way to bring a taste of Asian-inspired cuisine to your home kitchen, leaving you feeling nourished and satisfied with every bowl.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup keeps beautifully for up to 4 days in the refrigerator. The flavors actually develop and improve after resting. Reheat gently over medium-low heat, stirring occasionally to prevent separation. Avoid boiling as this may cause the coconut milk to split.
- → Is there a substitute for lemongrass?
Fresh lemongrass stalks provide the best authentic flavor, but you can use 1-2 teaspoons of lemongrass paste from a tube as a convenient alternative. Lemon zest with a pinch of citric acid or lemon verbena leaves can work in a pinch, though the flavor profile will differ slightly.
- → Can I freeze this soup?
This soup freezes well for up to 3 months. Cool completely before transferring to airtight containers or freezer bags, leaving some space for expansion. Thaw overnight in the refrigerator before reheating. Note that the texture may be slightly thinner after freezing, but the flavor remains excellent.
- → How can I add more protein?
Stir in cubed tofu during the last 5 minutes of simmering, or add cooked lentils and chickpeas after blending. For non-vegan options, poach eggs directly in the hot soup or serve with grilled chicken on the side. These additions make it a more substantial main course.
- → What can I serve with this soup?
Crusty bread, warm naan, or steamed jasmine rice make excellent accompaniments to soak up the creamy broth. For a complete meal, pair with spring rolls or vegetarian dumplings. A crisp green salad with sesame dressing provides fresh contrast to the rich, warming soup.
- → How do I adjust the spice level?
The base version is mild and family-friendly. For gentle heat, add one chopped green chili with the garlic and ginger. Increase to 2-3 chilies or include some seeds for medium spice. For maximum warmth, add a teaspoon of chili flakes or serve with chili oil on the side so diners can customize their bowl.