Spinach Coriander Lemongrass Soup (Printable)

Aromatic Asian-inspired soup with spinach, coriander, lemongrass, and creamy 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, peeled and grated

→ Liquids

07 - 1 can full-fat coconut milk
08 - 3 cups vegetable stock

→ Seasonings

09 - 1 tablespoon soy sauce or tamari
10 - 1/2 teaspoon ground white pepper
11 - Salt to taste

→ Garnish

12 - Extra fresh coriander leaves
13 - Thinly sliced red chili

# Directions:

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 2 minutes, stirring frequently until fragrant.
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 puree the soup until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can have restaurant-quality soup on a weeknight without the stress.
  • The combination of coriander and lemongrass feels exotic but tastes deeply comforting, like a warm hug that wakes you up.
  • It's naturally vegan and gluten-free, so you're not sacrificing flavor for dietary choices—you're actually gaining it.
02 -
  • Don't skip removing the tough outer layers of lemongrass—they'll ruin the texture with their fibrous bite, and blending won't fix that.
  • If your soup splits or looks grainy after blending, it usually means the heat was too high; just gentle simmering keeps the coconut milk from breaking.
03 -
  • Make a big batch and freeze it in portions—it keeps beautifully for up to three months and tastes even better the next day once everything has had time to settle and deepen.
  • Taste constantly as you season; coconut milk can mask saltiness, so add salt slowly and check after each addition rather than fixing it at the end.
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