Pin It A vibrant, creamy soup featuring fresh spinach, fragrant coriander, lemongrass, and warming spices in a luscious coconut milk base. This Fusion/Asian-inspired dish is perfect for a light lunch or starter, offering a beautiful green hue and a silky texture that is both comforting and refreshing.
Pin It This easy-to-follow recipe brings together aromatic herbs and warming spices, making it an ideal choice for anyone looking for a nutritious, plant-based meal that feels sophisticated yet simple to prepare.
Ingredients
- 200 g fresh spinach, washed
- 1 small bunch fresh coriander (cilantro), stems and leaves separated
- 1 stalk lemongrass, outer layer removed, finely sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece fresh ginger, peeled and grated
- 1 green chili, deseeded and chopped (optional)
- 400 ml coconut milk (1 can, full-fat recommended)
- 500 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- Salt and pepper, to taste
- 1 tbsp coconut oil or neutral oil
- Fresh coriander leaves and lime wedges for garnish
Instructions
- Step 1
- Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
- Step 2
- Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
- Step 3
- Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.
- Step 4
- Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
- Step 5
- Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
- Step 6
- Remove from heat. Add most of the coriander leaves (reserve some for garnish).
- Step 7
- Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.
- Step 8
- Season with salt and pepper to taste. If desired, heat the soup gently before serving.
- Step 9
- Serve hot, garnished with fresh coriander leaves and lime wedges.
Zusatztipps für die Zubereitung
To ensure the best texture, remember to remove the tough outer layer of the lemongrass before slicing it finely. Adjust the spice level to your preference by varying the amount of green chili or omitting it entirely for a milder experience.
Varianten und Anpassungen
For extra richness, you can add one small peeled and diced potato with the spinach and simmer until soft before blending. This soup is naturally gluten-free if using a certified gluten-free vegetable stock.
Serviervorschläge
Serve this soup alongside crusty bread or steamed jasmine rice for a more filling meal. It pairs beautifully with a crisp Riesling or a refreshing coconut water.
Pin It With only 210 calories per serving, this Spinach Coriander Lemongrass Soup is a healthy and aromatic addition to your culinary rotation, bringing fresh fusion flavors right to your table.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → Is this soup freezer-friendly?
Yes, it freezes beautifully. Cool completely before transferring to freezer-safe containers. Leave some room for expansion as liquids expand when frozen. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → How can I adjust the consistency?
For a thicker, creamier texture, add a peeled diced potato during simmering. Alternatively, reduce the vegetable stock by 100ml. To thin it out, simply add more stock or water until you reach your desired consistency.
- → What can I use instead of lemongrass?
Lemongrass paste (about 1 tablespoon) works as a convenient substitute. Alternatively, use lime zest plus a squeeze of lime juice to maintain that citrusy aromatic quality that lemongrass provides.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works perfectly fine. Thaw and drain thoroughly before adding—this prevents excess water from diluting the soup. Use about 250g frozen spinach to equal 200g fresh.
- → How do I prevent the coconut milk from separating?
Avoid boiling vigorously once the coconut milk is added. Keep the heat at a gentle simmer. Stir occasionally and don't let it come to a rolling boil. If separation occurs, simply blend again when reheating.