Pin it Brighten up your table with this vibrant Spinach Coriander Lemongrass Soup. This Asian-inspired fusion dish is a masterclass in balance, combining the earthy goodness of fresh spinach with the citrusy, aromatic lift of lemongrass and coriander. Infused with warming spices and mellowed by a luscious coconut milk base, it offers a sophisticated yet comforting flavor profile that is perfect as a light lunch or an impressive dinner party starter.
Pin it The foundation of this soup is built on sautéed aromatics. By gently cooking the lemongrass, ginger, and garlic in coconut oil, you release their essential oils, creating a fragrant base that elevates the simple vegetables into something truly special. The addition of ground cumin, coriander, and turmeric provides a subtle warmth that lingers beautifully on the palate.
Ingredients
- 200 g fresh spinach, washed
- 1 small bunch fresh coriander (cilantro), stems and leaves separated
- 1 stalk lemongrass, outer layer removed, finely sliced
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-inch (2.5 cm) piece fresh ginger, peeled and grated
- 1 green chili, deseeded and chopped (optional)
- 400 ml coconut milk (1 can, full-fat recommended)
- 500 ml vegetable stock
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tbsp coconut oil or neutral oil
- Salt and pepper, to taste
- Fresh coriander leaves and lime wedges for garnish
Instructions
- Step 1
- Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
- Step 2
- Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
- Step 3
- Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.
- Step 4
- Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
- Step 5
- Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
- Step 6
- Remove from heat. Add most of the coriander leaves, reserving a few for garnish.
- Step 7
- Use an immersion blender or transfer the mixture to a countertop blender to puree the soup until smooth and creamy.
- Step 8
- Season with salt and pepper to taste. If needed, heat the soup gently before serving.
- Step 9
- Serve hot in bowls, garnished with fresh coriander leaves and a squeeze of lime from the wedges.
Zusatztipps für die Zubereitung
Um eine besonders feine Konsistenz zu erreichen, sollten Sie darauf achten, das Zitronengras sehr fein zu schneiden, bevor es in den Topf gegeben wird. Ein leistungsstarker Standmixer sorgt nach dem Kochen für ein besonders seidiges Ergebnis.
Varianten und Anpassungen
Für eine herzhaftere Variante können Sie eine kleine, gewürfelte Kartoffel zusammen mit dem Spinat hinzufügen und weich kochen. Die Schärfe lässt sich leicht anpassen, indem man die grüne Chili je nach Geschmack erhöht oder ganz weglässt.
Serviervorschläge
Diese Suppe passt hervorragend zu knusprigem Brot oder einer Portion gedämpftem Jasminreis. Als Getränk empfehlen wir einen spritzigen Riesling oder ein erfrischendes Glas Kokoswasser.
Pin it Whether you are looking for a light lunch or a vibrant start to a multi-course dinner, this Spinach Coriander Lemongrass Soup delivers a sophisticated blend of flavors that is as nourishing as it is delicious. Enjoy the warmth of the spices and the freshness of the herbs in every spoonful.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, stirring occasionally. The texture may thicken slightly—simply add a splash of vegetable stock or water to reach desired consistency.
- → 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, then reheat gently. Note that the coconut milk may separate slightly upon freezing—simply whisk or blend briefly while reheating to restore creaminess.
- → What can I substitute for fresh coriander?
Fresh Thai basil or mint leaves work well as alternatives, though they'll impart a different flavor profile. If you simply dislike coriander, flat-leaf parsley provides fresh green notes without the distinctive taste. The ground coriander in the spice blend can be replaced with additional cumin or a pinch of cardamom.
- → How do I adjust the consistency?
For a thicker soup, add a peeled, diced potato during simmering—it will blend into velvety richness. Alternatively, reduce the vegetable stock by 100ml. To thin the soup, simply add more stock or coconut milk until you reach your preferred texture. The puree should coat the back of a spoon beautifully.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works in a pinch, though fresh yields the brightest flavor and most vibrant color. If using frozen, thaw and squeeze out excess liquid before adding. You may need slightly less stock since frozen spinach releases more water. The result will still be delicious, though perhaps less brilliantly green.
- → What proteins pair well with this soup?
While substantial enough on its own for a light meal, this soup pairs beautifully with grilled prawns, baked tofu, or pan-seared tempeh. For heartier fare, serve alongside roasted chicken or fish. The creamy texture also complements crispy toppings like fried shallots or toasted coconut flakes.