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.
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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
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- 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.
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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.
