Save The first time I made this soup, I'd come home from a rainy farmers market with an armful of spinach that needed using immediately. Something about gray skies makes me crave vibrant green food, the kind that feels like eating pure sunshine. I threw in lemongrass almost as an afterthought, and when that citrusy scent hit the steam rising from my pot, I knew I'd stumbled onto something special.
Last winter, my friend Sarah came over during a particularly bleak week. She'd been feeling under the weather and overwhelmed by work, so I made a double batch of this soup. We sat at my kitchen table, wrapped in blankets, watching steam curl off our bowls. She took one spoonful and went completely quiet for a full minute. That's when I knew this wasn't just soup, it was medicine for the soul.
Ingredients
- Fresh spinach (200 g): The star of the show, wilting down to create that gorgeous emerald color and packing in nutrients
- Fresh coriander (cilantro): Use both stems and leaves, stems go into the soup for depth, leaves stay fresh for garnish
- Lemongrass stalk: Bruise it slightly with your knife before slicing to release those aromatic oils
- Coconut milk (400 ml): Full fat makes all the difference here, don't skimp
- Ground coriander, cumin, and turmeric: This spice trio creates that warm, earthy base
- Garlic, ginger, and green chili: The aromatic foundation that builds layers of flavor
- Lime wedges: Essential for that bright finish that cuts through the richness
Instructions
- Build your flavor base:
- Heat coconut oil in a large pot over medium heat, then sauté onion for 2 to 3 minutes until it starts to turn translucent and fragrant
- Add the aromatics:
- Toss in garlic, ginger, and sliced lemongrass, cooking for another 2 minutes while stirring constantly to prevent burning
- Wake up the spices:
- Stir in ground cumin, ground coriander, turmeric, and optional green chili, cooking for just 1 minute until they become beautifully fragrant
- Wilt the greens:
- Add spinach and coriander stems, sautéing for 2 to 3 minutes until spinach has completely collapsed
- Simmer together:
- Pour in coconut milk and vegetable stock, bring to a gentle simmer, and cook for 10 to 12 minutes to let flavors meld
- Blend until silky:
- Remove from heat, add most coriander leaves, then puree with an immersion blender until completely smooth and creamy
- Season and serve:
- Taste and adjust salt and pepper, then serve hot with fresh coriander leaves and lime wedges on the side
Pin it This recipe has become my go-to for dinner parties because it looks impressive but is practically foolproof. I love watching people's faces when they take that first sip, the surprise at how something so simple can taste so complex and comforting.
Making It Your Own
Sometimes I roast the onions and garlic before adding them to the pot for an extra layer of sweetness and depth. The slight char adds this incredible smokiness that plays really nicely against the bright lemongrass.
Texture Secrets
If you want an even silkier soup, try passing it through a fine mesh sieve after blending. I learned this from a chef friend, and while it adds a step, the texture becomes impossibly smooth and elegant.
Serving Suggestions
I've found this soup pairs beautifully with simple crusty bread for dunking, or you can serve it over steamed jasmine rice for something more substantial. The rice soaks up all that spiced coconut broth like a dream.
- A squeeze of fresh lime right before serving wakes everything up
- Toasted coconut flakes on top add the most wonderful crunch
- Keep some extra chili oil on hand for heat lovers
Pin it There's something so restorative about a bowl of this soup, like a warm hug in edible form. I hope it brings as much comfort to your kitchen as it has to mine.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance and store in the refrigerator. Reheat gently before serving, adding a splash of water if needed to adjust consistency.
- → Is this soup freezer-friendly?
Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I serve with this soup?
Crusty bread, naan, or steamed jasmine rice complement beautifully. For a lighter option, serve with a simple side salad or crispy papadums.
- → How can I make this soup spicier?
Add more green chili or include some chili flakes when sautéing the aromatics. You can also serve with fresh chili slices as a garnish.
- → Can I use frozen spinach instead of fresh?
Yes, use 250g frozen spinach. Thaw and squeeze out excess liquid before adding to the pot. The flavor will still be delicious.