Pin It The first time I made this soup was on a rainy Tuesday when I was craving something green but comforting. I had a massive bunch of spinach and a lonely stalk of lemongrass from a Thai curry experiment gone right. The kitchen filled with this incredible fragrance as the lemongrass hit the warm coconut oil and I knew this would become a regular thing. It was the kind of cooking discovery that feels like stumbling upon treasure.
I served this to my skeptical friend who claims to hate soup and watched her silently finish an entire bowl. The way the spices bloom in the coconut base creates something that feels substantial yet light. She asked for the recipe before she even finished her first serving.
Ingredients
- Fresh spinach: The real star here and dont be shy with it because it wilts down dramatically
- Fresh coriander: Use both stems and leaves since the stems pack incredible flavor
- Lemongrass: Slice it paper thin so it softens properly during cooking
- Coconut milk: Full fat makes such a difference in creating that luxurious texture
- Vegetable stock: Use a good quality one because its a major flavor contributor
- Ground spices: Toast them briefly in the oil to wake up their essential oils
- Onion garlic and ginger: The holy trinity foundation for so many good soups
- Green chili: Optional but adds a gentle warmth that lingers nicely
Instructions
- Build your flavor base:
- Warm the coconut oil in your largest pot over medium heat and sauté the chopped onion until it softens and smells sweet about three minutes
- Add the aromatics:
- Toss in the minced garlic grated ginger and sliced lemongrass and cook for two more minutes while stirring constantly to prevent burning
- Wake up the spices:
- Sprinkle in the cumin ground coriander turmeric and chili if using and cook for just one minute until the scent is absolutely intoxicating
- Wilt the greens:
- Add the spinach and coriander stems and sauté until the spinach collapses completely this takes about three minutes
- Simmer together:
- Pour in the coconut milk and vegetable stock bring everything to a gentle bubble and let it cook for twelve minutes so flavors meld
- Add fresh herbs:
- Remove from heat throw in most of the coriander leaves saving a few precious ones for garnish
- Blend it smooth:
- Use an immersion blender right in the pot or transfer to a regular blender and puree until completely silky
- Season and serve:
- Taste and add salt and pepper as needed then serve hot with fresh coriander and lime wedges on the side
Pin It This soup has become my go to when friends need a little comfort. Something about the bright green color and gentle warmth feels like a hug in a bowl.
Making It Your Own
Ive discovered that adding a small diced potato during the simmer creates an even creamier texture without extra coconut milk. The potato practically disappears but leaves behind this velvety richness that people notice but cant quite place.
Serving Suggestions
A wedge of lime squeezed right at the table brightens everything and cuts through the coconut richness beautifully. I love serving this with warm naan or crispy flatbread for dipping.
Storage and Make Ahead Tips
This soup actually tastes better the next day as the spices continue to develop their relationship. Store it in the refrigerator for up to four days or freeze in portions for those lazy future you days.
- Reheat gently over medium low heat stirring frequently
- The soup may separate slightly after freezing but whisk it back together
- Garnish with fresh herbs just before serving to maintain their bright flavor
Pin It Theres something deeply satisfying about a bowl of green soup that tastes like sunshine and comfort all at once. Hope this finds its way into your regular rotation.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when refrigerated overnight. Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of coconut milk if needed to restore creaminess.
- → What can I substitute for fresh lemongrass?
Dried lemongrass stalks or lemongrass paste work well as alternatives. Use 1 tablespoon of paste or 2 dried stalks removed before blending. Lemongrass oil offers another option, though use sparingly as it's quite concentrated.
- → Is this soup suitable for freezing?
Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating. The coconut milk may separate slightly when frozen, but blending briefly after reheating restores the silky texture.
- → How do I adjust the consistency?
For a thinner soup, add more vegetable stock during cooking. To make it thicker and more substantial, blend in a small potato during step 4 as suggested in the notes. The potato naturally creates extra body without altering the vibrant flavor profile.
- → Can I use other leafy greens?
Kale or Swiss chard work beautifully as spinach alternatives. Both hold up well during cooking and maintain their nutritional benefits. Baby spinach offers the most delicate texture, while mature leaves provide a slightly earthier depth.
- → What protein pairs well with this soup?
Grilled shrimp, pan-seared tofu cubes, or shredded chicken complement the aromatic base beautifully. For a plant-based option, add cooked lentils or chickpeas during the final simmer. These additions transform a light starter into a substantial main course.