Vibrant Asian-style soup with fresh spinach, fragrant coriander, and lemongrass blended into creamy coconut milk. A comforting 30-minute bowl perfect for any season.
# What You'll Need:
→ Vegetables and Herbs
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander 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 - 2 cm fresh ginger, peeled and grated
→ Liquids
07 - 13.5 fl oz full-fat coconut milk
08 - 3 cups vegetable stock
→ Seasonings
09 - 1 tablespoon soy sauce or tamari
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste
→ Garnish
12 - Fresh coriander leaves
13 - Thinly sliced red chili
# Step-by-Step Guide:
01 - Heat a large saucepan over medium heat with a splash of oil. Add chopped onion and sauté until soft and translucent, approximately 3 minutes.
02 - Add minced garlic, grated ginger, and sliced lemongrass to the pan. Cook for 2 minutes, stirring frequently to release aromatic oils.
03 - Add spinach and coriander to the pan, reserving some coriander leaves for garnish. Cook until completely wilted, approximately 2 minutes.
04 - Pour coconut milk and vegetable stock into the pan. 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 uniform.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 additional minutes.
07 - Ladle into serving bowls. Garnish with fresh coriander leaves and sliced chili if desired. Serve hot.
