Spinach Coriander Lemongrass Soup

There's this moment when you're chopping lemongrass and the smell hits you all at once—bright, almost citrusy, like someone opened a window in a Thai market. That's when I knew this soup would be different from the usual comfort bowls I made. The combination of spinach, coriander, and lemongrass seemed risky at first, honestly, but one quiet evening when I needed something that felt both nourishing and adventurous, I decided to trust the ingredients. The result was so unexpectedly balanced that I've made it countless times since, each batch slightly different depending on what's in my garden or what mood I'm in.

My neighbor once stopped by while this was simmering and asked what I was making—she could smell it from her porch. I ladled her a bowl while it was still steaming, and watching her face light up after that first spoonful reminded me why simple, thoughtful food matters. Now she asks me to make it whenever she needs something that feels like a hug but tastes like an adventure.

Ingredients

• Fresh spinach (200 g): Use the tender young leaves if you can find them—they wilt faster and blend more smoothly into the creamy base.
• Fresh coriander (1 large bunch): Don't discard the stems; they're packed with flavor and become silky once blended into the soup.
• Lemongrass (1 stalk): That tough outer layer you remove isn't waste—steep it in hot water later for tea, or freeze it for stock.
• Onion (1 medium): Let it turn truly translucent before moving on; this is when its sweetness really develops.
• Garlic and ginger (2 cloves and 2 cm piece): Mince them finely so they distribute evenly and cook quickly without becoming harsh.
• Coconut milk (400 ml): Full-fat is non-negotiable here—it creates that luxurious mouthfeel that defines the soup.
• Vegetable stock (750 ml): Use homemade if you have it; the quality of your stock quietly becomes the foundation of everything.
• Soy sauce or tamari (1 tbsp): This adds umami depth that makes the herbs sing instead of competing.
• White pepper (1/2 tsp): Ground white pepper gives a subtle heat without the visual specks of black pepper.

Instructions

Build your flavor base:

Heat a splash of oil in your saucepan over medium heat, then add the chopped onion and let it soften until the edges start to turn golden and translucent—about 3 minutes. You'll know it's ready when the kitchen smells sweet and a little caramelized.

Layer in the aromatics:

Add your minced garlic, grated ginger, and finely sliced lemongrass, stirring constantly for about 2 minutes. The sizzle will deepen and change character as these ingredients release their oils—that's when you know they're waking up.

Wilt the greens:

Toss in the chopped spinach and coriander (saving a few leaves for garnish) and stir until everything collapses into a soft, fragrant pile—just 2 minutes. It seems like a lot of greens until they begin to give way.

Bring it together:

Pour in the coconut milk and vegetable stock, and bring the whole thing to a gentle boil before reducing the heat to a simmer for 10 minutes. Let it bubble softly; this time allows the flavors to become friends instead of strangers.

Blend to silky smoothness:

Remove from heat and use an immersion blender to puree everything until the soup reaches that creamy, velvety texture. If you're using a countertop blender, work in batches and never fill it more than halfway.

Season with intention:

Return the soup to the pot (if needed) and stir in the soy sauce, white pepper, and a pinch of salt, then simmer gently for 2 more minutes. Taste as you go—you might find you want less or more salt depending on your stock's saltiness.

Serve with presence:

Ladle the soup into warm bowls and crown each one with fresh coriander leaves and a scatter of red chili slices if you're feeling adventurous. The green and red against the pale cream is as beautiful as the flavors are balanced.

Save

I once made this soup for someone going through a difficult time, and she told me later that it was the first meal that made her feel like things might eventually be okay. There's something about fresh herbs and coconut milk and the effort of actually making something that carries a different weight than just feeding yourself.

Why Lemongrass Changes Everything

Lemongrass is one of those ingredients that seems delicate but is actually quite bold when you give it space to breathe. In this soup, it prevents the coconut milk from feeling heavy, and it stops the coriander from becoming overwhelming. If you can't find fresh lemongrass, you can substitute 1 teaspoon of lemongrass paste or the zest of 2 lemons, though the fragrance won't be quite the same.

Customizing for Your Table

This soup is a gentle canvas that welcomes improvisation. Some people add a squeeze of lime juice before serving (which I now always do), while others stir in a chopped green chili with the garlic for heat. I've also made versions where I add a tablespoon of red curry paste for depth, or coconut cream instead of regular coconut milk when I want something more luxurious.

Pairing and Serving Wisdom

This soup tastes wonderful on its own as a light meal, but it transforms into something more substantial when served alongside crusty bread for tearing and dipping, or over steamed jasmine rice. The soup's brightness pairs beautifully with Vietnamese banh mi, or you can keep it simple with a scatter of roasted cashews on top for texture and richness.

• If you're making this ahead, store it in the refrigerator for up to 3 days, and reheat gently on the stovetop rather than the microwave.
• Freeze portions in airtight containers for up to 3 months, and thaw overnight in the refrigerator before reheating.
• The flavor deepens slightly the next day, so this is one of those soups that's actually better as a leftover.

Save

This soup has become my go-to when I want to cook something that feels effortless but tastes considered. It's the kind of dish that reminds you why you fell in love with cooking in the first place.

Questions & Answers

→ Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Use about 150g of frozen spinach and add it directly to the pot without thawing. Adjust cooking time slightly as frozen spinach releases more water.

→ How can I make this soup spicier?

Add a chopped green chili when sautéing the garlic and ginger, or garnish with sliced red chili. You can also add a pinch of red pepper flakes or a dash of hot sauce when serving.

→ Can I prepare this soup in advance?

Yes, this soup stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally. The flavors often deepen after a day. You can also freeze it for up to 2 months.

→ What can I use instead of lemongrass?

If you don't have fresh lemongrass, substitute with 1-2 teaspoons of lemongrass paste, or use the zest and juice of half a lemon added at the end of cooking for a similar citrus note.

→ Is this soup filling enough as a main course?

While nutritious, this soup works best as a starter or light lunch. To make it more substantial, serve with crusty bread, steamed rice, or add protein like tofu cubes or chickpeas during cooking.

→ Can I use light coconut milk to reduce calories?

Yes, light coconut milk works well and reduces the calorie content. However, the soup will be less creamy. For best results, use a combination of light coconut milk and a splash of coconut cream.