Spinach Coriander Lemongrass Soup

There's something about the smell of lemongrass hitting hot oil that stops you mid-thought. I discovered this soup on a gray afternoon when my kitchen felt too quiet, and I wanted to fill it with something warm and alive. The combination of spinach, coriander, and lemongrass came together almost by accident—ingredients I had scattered in the fridge suddenly made perfect sense in a bowl.

I made this for a friend who showed up tired and hungry, and watching her face as she tasted it—that moment when her shoulders dropped and she smiled without saying anything—that's when I knew this soup was special. It became our default when we needed comfort without the heaviness.

Ingredients

• Fresh spinach (200 g): It wilts down dramatically, so don't be alarmed by the volume at first; it's what creates that silky texture when blended.
• Fresh coriander (1 small bunch): Keep the stems for simmering and the leaves for brightness at the end; they're actually two different ingredients doing two different jobs.
• Lemongrass (1 stalk): Strip away the tough outer layer and slice it finely so the flavor releases fully into the broth without leaving fibrous chunks.
• Onion, garlic, ginger (1 medium, 2 cloves, 1-inch piece): This aromatic base is where the soup's warmth lives; don't rush this step or skip it.
• Green chili (1, optional): Remove the seeds if you want heat without the bite, or leave them in if you like things to wake you up.
• Coconut milk (400 ml, full-fat): Full-fat is non-negotiable here; lite versions make the soup feel thin and sad.
• Vegetable stock (500 ml): Use something you'd actually drink; the stock's flavor matters more than you'd think.
• Ground cumin, coriander, turmeric (1 tsp, 1 tsp, 1/2 tsp): Toast these spices briefly in the hot oil to unlock their warmth before the liquid goes in.
• Coconut oil or neutral oil (1 tbsp): Coconut oil adds subtle flavor, but any oil works if that's what you have.
• Salt, pepper, lime wedges, fresh coriander for garnish: The lime is essential for brightness; it cuts through the richness and makes everything sing.

Instructions

Sauté the aromatics:

Heat your oil over medium heat and add the chopped onion, letting it soften for 2 to 3 minutes until it's turning translucent at the edges. The kitchen will start smelling warm and inviting.

Layer the flavors:

Stir in the garlic, ginger, and sliced lemongrass, cooking for another 2 minutes while stirring constantly. This is when you'll smell why you're making soup.

Bloom the spices:

Add the cumin, coriander, turmeric, and green chili if you're using it, cooking for just 1 minute until the spices become fragrant and coat everything in the pot. Don't walk away; this happens quickly.

Wilt the greens:

Toss in the spinach and coriander stems, stirring until the spinach collapses into itself, about 2 to 3 minutes. It's a satisfying transformation to watch.

Simmer everything together:

Pour in the coconut milk and vegetable stock, bring the mixture to a gentle simmer, and let it bubble softly for 10 to 12 minutes. The flavors will deepen and marry into something cohesive.

Add the finishing coriander:

Remove from heat and stir in most of the fresh coriander leaves, reserving a small handful for garnish. This adds a final burst of freshness.

Blend until silky:

Using an immersion blender, puree the soup until it's smooth and creamy, working in batches if needed. If using a countertop blender, be careful with the heat and don't fill it more than halfway.

Season and serve:

Taste and adjust with salt and pepper, then ladle into bowls and top with reserved coriander leaves and a lime wedge. A squeeze of lime over each bowl makes the whole thing come alive.

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The first time someone asked for the recipe, I realized this soup had become more than just something I made on cloudy days. It had become a thing people asked for, a comfort they wanted to recreate in their own kitchens.

The Magic of Lemongrass

Lemongrass doesn't taste like lemon, which confused me the first time I cooked with it. It's more subtle and fragrant, with a tropical undertone that reminds you of something you can't quite place. When it simmers into soup, it stops being an ingredient and becomes an experience—suddenly you're somewhere warmer, somewhere that smells like citrus and possibility.

Customizing Your Soup

This soup is forgiving enough to bend to whatever you have and whatever you're craving. I've made it with extra potato stirred in for substance on days when I needed it to be more filling, and I've kept it stripped down to pure greens when I wanted something delicate. The base is solid enough that you can riff on it without it falling apart.

Serving and Pairing

This soup works equally well as a solo lunch, a dinner starter, or part of a larger meal. I've served it with crusty bread for soaking up the creamy base, and I've paired it with jasmine rice when I wanted to make dinner from a single pot. The lime wedge on the side matters more than you'd think; that brightness changes everything.

• Crusty bread or rice turns this into a more substantial meal if you need it to be.
• A squeeze of lime at the last second brightens the whole bowl and cuts through the richness.
• Make extra and freeze it in portions; it keeps well and tastes even better after a day or two.

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This is the kind of soup that makes you feel like you've taken care of yourself, even when making it took less than an hour. It's green and alive and tastes like home, even if home is somewhere you're still figuring out.

Questions & Answers

→ Can I freeze this soup?

Yes, this soup freezes exceptionally well. Allow it to cool completely before transferring to airtight containers or freezer bags. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of water or coconut milk if needed to restore consistency.

→ How can I make it creamier?

For extra richness, add one peeled and diced potato when you add the spinach. Simmer until the potato is completely soft before blending—the starches create an incredibly velvety texture. You can also use full-fat coconut milk and reduce the vegetable stock slightly for a thicker result.

→ What can I substitute for lemongrass?

Fresh lemongrass stalks provide the best authentic flavor, but you can use 1-2 teaspoons of lemongrass paste from a tube as a convenient alternative. In a pinch, add 1-2 tablespoons of lime juice and a bit of lemon zest to mimic that bright citrusy element that lemongrass brings to the dish.

→ Is this soup spicy?

The base soup is quite mild with just warming spices like cumin, coriander, and turmeric. The green chili is optional—if you omit it entirely, the soup remains gentle and family-friendly. You can always add chili flakes or fresh chili at the table to let everyone adjust their own heat level.

→ Can I use other greens instead of spinach?

Absolutely. Fresh baby spinach works beautifully, but you can also use young Swiss chard, kale (stems removed), or even a mix of Asian greens like bok choy. Keep in mind that heartier greens like kale may need an extra minute or two of wilting time before adding the liquids.

→ What's the best way to achieve a smooth texture?

An immersion blender is the most convenient method—you can puree directly in the pot. If using a countertop blender, work in batches and be careful with hot liquids. For the silkiest results, blend for 2-3 minutes until completely smooth, then pass through a fine-mesh sieve if you want restaurant-quality refinement.