Spinach Coriander Lemongrass Soup (Print Version)

Aromatic Asian-inspired soup with spinach, coriander, lemongrass, and coconut milk. Vegan and gluten-free.

# 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 small piece fresh ginger, 3/4 inch, 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 - Extra coriander leaves, optional
13 - Thinly sliced red chili, optional

# How to Make It:

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 minced garlic, grated ginger, and sliced 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 pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 additional minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • It tastes like you've spent hours coaxing flavor from scratch, but you'll have it on the table in 30 minutes.
  • The combination of lemongrass and coriander hits you with brightness that somehow also feels grounding and warm.
  • It's naturally vegan and gluten-free, so you're never left explaining or substituting when friends with different diets come over.
02 -
  • Lemongrass can be fibrous and tough if you don't remove the outer layers first—it'll texture your soup unpleasantly if you skip this step, and no amount of blending fixes that.
  • Immersion blenders are your friend here because they let you control the consistency better than pouring hot soup into a standing blender in batches, which I've learned the messy way.
03 -
  • If you can't find lemongrass, a strip of lemon zest and a touch of lime won't replace it exactly but will get you close enough to make a good soup.
  • Don't skip reserving coriander leaves for garnish—those fresh leaves on top transform the bowl from nice to memorable.
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