Spinach Coriander Lemongrass Soup

One afternoon, I stood in my kitchen watching steam rise from a pot while my neighbor mentioned she'd brought back lemongrass from the market but didn't know what to do with it. That comment stuck with me, and I found myself thinking about all those times I'd smelled that grassy, citrusy aroma and felt too intimidated to build a whole dish around it. Then it clicked: what if I let the lemongrass play with spinach and coriander, two ingredients I actually used without hesitation? The result was this soup, and now it's the one I make when I want to feel like I'm cooking something interesting without the stress.

I made this for my partner on a rainy Tuesday when they came home tired and a little overwhelmed. They took one spoonful, closed their eyes, and just exhaled. That's when I knew this soup did something beyond nourishing—it created a moment. Now whenever someone visits on a day that feels like it needs softening, this is what I reach for.

Ingredients

• Fresh spinach (200 g): Look for bright, tender leaves and don't worry if they seem to take up the whole pot before blending; they collapse into almost nothing once heated.
• Fresh coriander (1 small bunch): Separate the stems from the leaves before you start—the stems go into the pot for depth, and the leaves finish the dish bright and fresh.
• Lemongrass (1 stalk): This is your star ingredient, so choose a stalk that still feels firm and smells grassy rather than dried out; slice it finely so it releases its flavor fully.
• Onion (1 medium): Chop it roughly since everything gets blended anyway, and don't skip the sautéing step because this is where the sweetness develops.
• Garlic and ginger: Fresh is non-negotiable here; the minced garlic and grated ginger become the aromatic backbone that carries all the other flavors.
• Green chili (1, optional): Deseed it if you want gentle warmth, or leave the seeds in if you like a little kick.
• Coconut milk (400 ml): Full-fat is worth seeking out because it creates that luxurious mouthfeel that makes the soup feel special.
• Vegetable stock (500 ml): Use homemade if you have it, or choose a brand you trust because this is the liquid foundation of everything.
• Ground cumin, coriander, and turmeric: These three work together to create warmth and earthiness without overpowering the fresh elements.
• Coconut oil or neutral oil (1 tbsp): Coconut oil adds a subtle flavor that complements the soup, but any oil you have will work.
• Salt, pepper, and lime wedges: Finish with a pinch of salt and crack of pepper, then let people squeeze lime over their bowls to brighten everything up.

Instructions

Warm your oil and soften the onion:

Set your pot over medium heat and let the oil shimmer before the onion goes in. Sauté for two to three minutes, stirring occasionally, until the onion turns translucent and soft—you'll notice the kitchen starting to smell welcoming.

Build the aromatic base:

Add the garlic, ginger, and lemongrass all at once, stirring frequently for about two minutes. This is when your kitchen will smell almost intoxicating, and you know you're on the right track.

Toast the spices:

Stir in the cumin, coriander, turmeric, and green chili if using, cooking for just a minute. You want to wake up these spices without letting them burn, so keep moving your spoon.

Wilt the greens:

Add the spinach and coriander stems, stirring until the spinach collapses into a dark green tangle, about two to three minutes. Don't worry if it looks like too much; watch it transform into something manageable.

Simmer gently:

Pour in the coconut milk and vegetable stock, bring everything to a gentle simmer, and let it bubble softly for ten to twelve minutes. This time allows all the flavors to meld and the lemongrass to fully infuse the liquid.

Add the finishing coriander:

Remove from heat and stir in most of the fresh coriander leaves, reserving a small handful for garnish. The heat will wilt them slightly and release their brightness without cooking away their freshness.

Blend until silky:

Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer everything to a countertop blender in batches. Listen to the sound of the blender and feel how the texture changes from chunky to velvety.

Taste and adjust:

Season with salt and pepper to taste, keeping in mind that flavors can be subtle until everything settles together. If you want it hotter, return it to gentle heat before serving.

Serve with intention:

Ladle into bowls, scatter coriander leaves on top, and place lime wedges on the side so each person can brighten their bowl according to their preference.

Save

There's something about serving a perfectly smooth, aromatic soup that makes you feel like a real cook, even if you've only spent forty minutes in the kitchen. Every time I ladle this into bowls, I'm reminded that sometimes the most memorable meals aren't the complicated ones—they're the ones where every ingredient gets to shine.

The Story Behind the Spice Combination

The spice trio of cumin, coriander, and turmeric isn't random; it's what Indian cooking taught me about building layers of warmth. When I first tried combining them with lemongrass, I worried they might clash, but instead they created this wonderful harmony where each spice enhances the others without fighting for attention. Turmeric adds a gentle earthiness, cumin brings a comforting nuttiness, and coriander ties everything together with its subtle sweetness.

Why Fresh Lemongrass Changes Everything

Dried lemongrass simply isn't the same, and I learned this the hard way after trying to use what I had in the pantry one evening. The fresh stalk releases this bright, citrusy fragrance that transforms the entire soup from pleasant to memorable. If you can only find frozen lemongrass, that's acceptable in a pinch, but fresh is genuinely worth seeking out at an Asian market or grocery store with good produce.

Serving Suggestions and Hidden Possibilities

I usually serve this with crusty bread for dipping or alongside steamed jasmine rice to make it more substantial, but I've also been known to pour it into bowls alongside crispy tofu cubes or chickpeas when I want to add protein. The lime wedge is your secret weapon for brightness; squeeze it in just before you eat and watch how it lifts every flavor. Consider these final touches to make it your own:

• Crispy chickpeas or tofu cubes float beautifully on top and add a satisfying texture contrast.
• A small drizzle of chili oil on the finished bowl adds depth for those who enjoy heat.
• Toasted sesame seeds scattered over the surface add nuttiness and visual appeal.

Save

This soup has become my answer to so many moments—when I want something quick but feel like cooking, when friends arrive unexpectedly, or when I'm simply looking for a reason to use my immersion blender. It's proof that you don't need hours at the stove to create something that feels like care in a bowl.

Q&A About the Recipe

→ Can I make this soup ahead of time?

Absolutely. This soup actually improves in flavour when made ahead, allowing the spices to meld together. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat, adding a splash of water or stock if it has thickened too much.

→ Is this soup freezer-friendly?

Yes, it freezes beautifully. Allow the soup to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may become slightly thicker after freezing, but a splash of coconut milk or stock will restore the perfect consistency.

→ Can I substitute frozen spinach?

Fresh spinach yields the best vibrant colour and texture, but frozen spinach can work in a pinch. Thaw and drain thoroughly before adding to the pot. Be aware that frozen spinach may result in a slightly darker colour and potentially less fresh flavour profile.

→ What can I serve alongside this soup?

Crusty bread or warm naan works wonderfully for soaking up the creamy broth. Steamed jasmine rice provides a hearty base, whilst a crisp green salad with citrus dressing complements the aromatic flavours. For a complete meal, consider adding roasted vegetables or a protein source like tofu prawns.

→ How can I make this soup more substantial?

Adding a peeled, diced potato during simmering creates extra body and richness. Alternatively, stir in cooked red lentils or chickpeas during the final minutes for added protein. A dollop of coconut yoghurt or crushed toasted peanuts on top adds both texture and substance.

→ What if I cannot find fresh lemongrass?

Frozen lemongrass is an excellent alternative and often retains flavour well. Dried lemongrass stalks can work, though they are less potent. As a last resort, lemongrass paste from a tube offers convenience, but use sparingly as it can be quite concentrated. You might need 1-2 teaspoons depending on brand strength.