Save A vibrant, aromatic soup with a creamy coconut milk base, featuring fresh spinach, coriander, and lemongrass for a refreshing and comforting flavor. This Spinach Coriander Lemongrass Soup is a perfect balance of earthy greens and tropical brightness, making it an ideal choice for a light yet nourishing meal.
Save The combination of fresh herbs and lemongrass creates a fragrant steam that fills your kitchen while it simmers. It's a comforting bowl that feels both light and satisfying, capturing the essence of Asian-inspired flavor in every creamy spoonful.
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 the best results, use a high-powered blender or immersion blender to ensure a velvety texture. This recipe requires a large saucepan, a knife, and a ladle. Note that it contains coconut and soy; use tamari for a gluten-free version. Nutritionally, each serving provides 210 calories, 15g of fat, and 5g of protein.
Varianten und Anpassungen
For extra richness, substitute part of the coconut milk with coconut cream. If you prefer a bit of heat, you can add a finely chopped green chili during the step where you sauté the garlic and ginger.
Serviervorschläge
Garnish each bowl with extra coriander leaves and thinly sliced red chili for a professional finish. This soup pairs beautifully with crusty bread or a side of steamed jasmine rice. A fresh squeeze of lime juice added just before serving provides a lovely brightness.
Save This Spinach Coriander Lemongrass Soup is a delightful way to enjoy a nutrient-packed meal that doesn't compromise on flavor. Whether you're looking for a quick weeknight dinner or an elegant starter for your next gathering, this recipe is sure to satisfy.
Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully. Allow it to cool completely before refrigerating in an airtight container for up to 3 days. Reheat gently over medium-low heat, stirring occasionally to prevent separation.
- → Is it possible to freeze this soup?
The soup freezes well for up to 2 months. Cool completely, transfer to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works in a pinch. Thaw and drain thoroughly before adding to the pot. Note that the color may be less vibrant compared to fresh spinach.
- → What can I substitute for coconut milk?
For a lighter version, use half coconut milk and half vegetable stock. Alternatively, cashew cream or almond milk creates similar creaminess with a different flavor profile.
- → How can I adjust the spice level?
Add chopped green chili with the aromatics for heat, or increase the amount of fresh ginger. For milder flavor, reduce the white pepper to 1/4 teaspoon.
- → What should I serve with this soup?
Crusty bread, jasmine rice, or quinoa make excellent accompaniments. The soup also pairs well with spring rolls or fresh salad for a complete meal.