Save to Pinterest The first time I made this soup, it was a rainy Tuesday and I had a wilting bunch of spinach and some aging coriander threatening to turn my crisper drawer into a science experiment. What started as a desperate use-it-up dinner turned into something I now make on purpose, the kind of soup that makes you pause mid-bowl and wonder how vegetables can taste this indulgent.
I served this to my once-soup-skeptical brother who asked for seconds, then thirds, and finally the recipe. Watching someone who grew up on chunky vegetable soups fall for something so green and smooth was unexpectedly satisfying. Sometimes the simplest meals create the biggest conversions.
Ingredients
- Fresh spinach: The backbone of this soup, and honestly, do not worry about exact measurements. More spinach equals more vibrant color and earthy sweetness. Baby spinach works beautifully, but mature leaves give you a more robust flavor.
- Fresh coriander: Use both the leaves and tender stems. That is where the real flavor lives, and you are blending it anyway, so nothing goes to waste.
- Lemongrass: Peel away those tough outer layers until you reach the pale, fragrant heart. Finely slicing it helps release all those citrusy oils into the soup as it simmers.
- Coconut milk: Full-fat is not negotiable here. The richness is what carries all those delicate herbal flavors and creates that luxurious texture.
- Vegetable stock: Use whatever you have on hand, but avoid anything too strongly flavored or it will compete with the lemongrass and coriander.
- Fresh ginger: Peel it with a spoon instead of a knife to avoid wasting the aromatic flesh just beneath the skin.
Instructions
- Build your flavor foundation:
- Heat your largest saucepan over medium heat with a splash of oil. Toss in the chopped onion and let it soften until translucent. You want it sweet and fragrant, not browned. This should take about 3 minutes, and your kitchen should start smelling promising.
- Wake up the aromatics:
- Add the garlic, grated ginger, and sliced lemongrass to the pan. Stir constantly for about 2 minutes. The garlic should turn pale gold and the lemongrass fragrance will fill the air. Do not let anything brown or it will turn bitter.
- Wilt the greens:
- Throw in all that spinach and chopped coriander. It will look like an impossible mountain, but give it a minute. As it wilts down, stir occasionally to help everything collapse evenly. This takes about 2 minutes, and the color will turn incredibly vibrant.
- Add the liquid luxury:
- Pour in the coconut milk and vegetable stock. Bring everything to a gentle bubble, then lower the heat and let it simmer for 10 minutes. The flavors need this time to become friends, and the soup should thicken slightly.
- Create the velvet:
- Remove the pot from heat. Use your immersion blender to puree until completely smooth. No cilantro specks should remain. If you are using a countertop blender, work in batches and be careful with hot liquids.
- Season to perfection:
- Return the soup to the heat and stir in the soy sauce, white pepper, and salt. Let it simmer gently for just 2 more minutes. Taste and adjust. It should be creamy, bright, and perfectly seasoned.
- Finish with flourish:
- Ladle into warm bowls and scatter with fresh coriander leaves and those pretty slices of red chili if you are feeling fancy. Serve immediately while the steam still carries all those beautiful aromatics.
Save to Pinterest This soup has become my answer to everything. Dinner guests. Bad days. Tuesdays. Something about the combination of warming coconut and bright lemongrass makes it feel like comfort food that actually respects your tastebuds.
Make It Your Own
The beauty of this recipe lies in how gracefully it accepts variations. I have swapped half the spinach for frozen peas when the garden was empty, and the result was a sweeter, creamier soup that my niece declared better than the original. Do not be afraid to experiment.
Serving Suggestions
While this soup is substantial enough to stand alone, it pairs beautifully with crusty bread for dipping or a simple side of jasmine rice. For a light dinner, I often serve it alongside a crisp salad with citrus vinaigrette to echo those lemongrass notes.
Storage and Reheating
This soup actually tastes better the next day, which makes it perfect for meal prep. The flavors deepen and marry overnight in the refrigerator. Store in airtight containers for up to four days, and reheat gently over medium-low heat, stirring occasionally to prevent the coconut milk from separating.
- Freeze portions in freezer-safe bags for up to three months. Thaw overnight in the refrigerator.
- When reheating, add a splash of water or stock if it seems too thick. Coconut soups can concentrate as they cool.
- A squeeze of fresh lime juice right before serving brings everything back to life and adds that perfect finishing brightness.
Save to Pinterest There is something deeply satisfying about turning a pile of greens into something so luxurious. This soup is proof that simple ingredients, treated with respect, can become extraordinary.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors meld. Store in an airtight container for up to 4 days. Reheat gently, adding splash of water or stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, it freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in refrigerator then reheat slowly. The texture may change slightly but remains delicious.
- → What can I substitute for coriander?
Fresh basil or Thai basil work well for different flavor profile. Flat-leaf parsley provides fresh herb notes without citrus tones. Adjust quantity to taste as basil has stronger presence.
- → How do I prepare lemongrass properly?
Remove tough outer layers until you reach tender core. Use only bottom 6-8 inches of stalk. Bruise with knife back before mincing to release oils, or slice very thinly. Whole stalk can be added during cooking then removed before serving.
- → Can I use frozen spinach?
Frozen spinach works in a pinch. Thaw completely and squeeze out excess liquid before adding. The flavor will be slightly less vibrant, but still satisfying. Use about 250g frozen to equal fresh amount.
- → How can I make this soup more protein-rich?
Stir in cubed tofu during last 5 minutes, add cooked lentils, or top with roasted chickpeas. A dollop of Greek yogurt or coconut cream adds richness and protein while keeping it plant-based.