Spinach Coriander Lemongrass Soup (Print Version)

Aromatic soup with spinach, coriander, lemongrass, and coconut milk. Vegan, gluten-free, and ready in 30 minutes.

# 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 - 1 tbsp fresh ginger, peeled and grated

→ Liquids

07 - 13.5 fl oz full-fat coconut milk
08 - 3 cups vegetable stock

→ Seasonings

09 - 1 tbsp soy sauce or tamari
10 - 1/2 tsp ground white pepper
11 - Salt to taste

→ Garnish

12 - Fresh coriander leaves
13 - Thinly sliced red chili

# How-To Steps:

01 - Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, approximately 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Add spinach and coriander, reserving a few leaves for garnish. Cook until wilted, approximately 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
05 - Remove from heat. Use an immersion blender to purée the soup until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

# Expert Suggestions:

01 -
  • It's ready in 30 minutes but tastes like you've been simmering it for hours.
  • The aroma alone is worth making this, and it fills your kitchen with something genuinely exotic without any fuss.
  • Naturally vegan and gluten-free, so it works for almost every table you're cooking for.
02 -
  • Don't skip removing the tough outer layers of lemongrass—they're genuinely unpleasant to bite into, and this takes 30 seconds to do right.
  • If your blender struggles or sounds angry, your soup is too thick; thin it with a splash of warm stock and try again, working in smaller batches.
03 -
  • Toast your white pepper in a dry pan for 30 seconds before adding it—this small step makes it taste fresher and more alive in the finished soup.
  • Save your lemongrass trimmings and steep them in hot water with a bit of ginger and honey for a restorative tea that tastes like this soup's gentler cousin.
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