Save It This Spinach Coriander Lemongrass Soup is a vibrant, aromatic masterpiece that brings a touch of Asian-inspired flair to your kitchen. Featuring a creamy coconut milk base and the refreshing combination of fresh spinach and coriander, this soup offers a comforting yet light flavor profile that is perfect for any season.
Save It The infusion of ginger, garlic, and lemongrass creates an aromatic foundation that perfectly complements the earthy tones of the spinach. It's a nourishing bowl that satisfies the soul while keeping things healthy and plant-based.
Ingredients
- Vegetables and Herbs: 200 g (7 oz) fresh spinach, 1 large bunch fresh coriander (cilantro), 1 stalk lemongrass, 1 medium onion, 2 cloves garlic, 1 small piece (2 cm) fresh ginger.
- Liquids: 400 ml (1 can) full-fat coconut milk, 750 ml (3 cups) vegetable stock.
- Seasonings: 1 tbsp soy sauce or tamari, 1/2 tsp ground white pepper, Salt to taste.
- Garnish: Extra coriander leaves, Thinly sliced red chili.
Instructions
- Step 1
- Heat a large saucepan over medium heat. Add a splash of oil, then sauté onion until soft and translucent, about 3 minutes.
- Step 2
- Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
- Step 3
- Add spinach and coriander (reserve a few leaves for garnish) and cook until wilted, about 2 minutes.
- Step 4
- Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Step 5
- Remove from heat. Use an immersion blender to puree the soup until smooth and creamy (or transfer to a blender in batches).
- Step 6
- Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
- Step 7
- Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.
Zusatztipps für die Zubereitung
For an even more indulgent experience, you can substitute a portion of the coconut milk with coconut cream to add extra richness and a velvetier mouthfeel to the finished puree.
Varianten und Anpassungen
If you prefer a spicy kick, add a finely chopped green chili to the pot at the same time as the garlic and ginger. This adds a subtle heat that pairs beautifully with the cooling coconut milk.
Serviervorschläge
Brighten the dish by adding a fresh squeeze of lime juice just before serving. This soup is traditionally enjoyed with a side of crusty bread or a bowl of steamed jasmine rice for a more filling meal.
Save It Whether you're looking for a quick weeknight dinner or a light starter for a multi-course meal, this Spinach Coriander Lemongrass Soup is sure to impress with its sophisticated flavors and beautiful green hue.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight. Reheat gently over medium-low heat, stirring occasionally.
- → Is this soup freezer-friendly?
Absolutely. Cool the soup completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What can I substitute for coriander if I don't like it?
Fresh basil or Thai basil works well as a substitute. Alternatively, use flat-leaf parsley for a different flavor profile. The soup will still be delicious without the coriander.
- → How do I prepare lemongrass properly?
Remove the tough outer layers until you reach the softer inner core. Trim the root end and the top portion. Use only the tender bottom 6-8 inches, finely sliced. Bruising the stalk helps release more flavor.
- → Can I make this soup without a blender?
Yes, though the texture will be different. You can chop everything very finely for a chunky version, or use a potato masher to partially break down the vegetables. Alternatively, use a food processor in batches.
- → How can I add more protein to this soup?
Stir in cubed tofu during the last 5 minutes of simmering, add cooked chickpeas or white beans, or top with toasted cashews or peanuts. A scoop of cooked quinoa or rice also adds protein.