Pin The first time I made this soup, I was experimenting with what I had in the fridge after returning from a trip. The lemongrass had been sitting there for days, and the spinach was starting to look a little sad. I threw everything into the pot, not expecting much, but when I took that first taste, my kitchen suddenly smelled like a tiny corner of Bangkok I had visited years ago. Now it is the soup I make when I want something comforting but not heavy, when I want to remember that some of the best discoveries happen when we just trust what we have.
Last autumn, my sister came over feeling drained and overwhelmed. I made a double batch of this soup, and we sat at the counter while it simmered, talking about everything and nothing. She asked for the recipe before she even finished her bowl, and now she makes it whenever she needs a quiet moment. Food has this way of holding memories, and this one carries that afternoon of simple comfort.
Ingredients
- Fresh spinach: The foundation of the soup's vibrant color and earthy flavor, and it wilts down beautifully into the coconut base
- Fresh coriander: Both stems and leaves work here, the stems add depth while the leaves bring brightness at the end
- Lemongrass: Slice it thinly so it releases its citrusy perfume into every spoonful
- Coconut milk: Full fat makes all the difference for that silky, restaurant quality texture
- Ground spices: Cumin, coriander, and turmeric create that warming backbone that keeps you coming back
Instructions
- Build your flavor base:
- Warm the coconut oil in your large pot over medium heat, then add the chopped onion. Let it soften for 2 to 3 minutes until it turns translucent and smells sweet.
- Add the aromatics:
- Throw in the garlic, grated ginger, and sliced lemongrass. Stir constantly for 2 minutes so everything blooms without browning.
- Wake up the spices:
- Sprinkle in the cumin, ground coriander, turmeric, and chopped green chili. Cook for just 1 minute until the spices become fragrant and toasty.
- Wilt the greens:
- Add the spinach and coriander stems, stirring until the spinach collapses into soft ribbons, about 2 to 3 minutes.
- Simmer together:
- Pour in the coconut milk and vegetable stock. Let it come to a gentle bubble and cook for 10 to 12 minutes so all the flavors become friends.
- Add the fresh herbs:
- Remove the pot from heat and stir in most of the coriander leaves, saving a handful for the finish.
- Blend until silky:
- Use your immersion blender right in the pot, pureeing until the soup is completely smooth and creamy.
- Season and serve:
- Taste and add salt and pepper until it sings. Reheat gently if needed, then ladle into bowls with fresh coriander and lime wedges.
Pin This soup has become my go to when friends are feeling under the weather or just need a quiet meal. Something about the combination of warming spices and cool coconut feels like a hug in a bowl, and the bright green color alone seems to lift spirits before anyone even takes a bite.
Making It Your Own
I have learned that adding a small peeled potato with the spinach makes the soup even more velvety, especially if you are planning to freeze some for later. The potato starch blends in seamlessly and gives the soup extra body without altering the flavor profile at all.
Perfect Pairings
Crispy bread is wonderful for soaking up every last drop, but steamed jasmine rice makes it feel more like a complete meal. For something lighter, serve alongside a simple green salad dressed with lime vinaigrette to echo the flavors in the soup.
Make Ahead Magic
This soup actually tastes better the next day, so do not hesitate to double the batch. The spices continue to develop, and the texture becomes even more luxurious as it rests in the refrigerator.
- Let it cool completely before transferring to airtight containers
- Freeze for up to three months and thaw in the refrigerator overnight
- Reheat gently over low heat, stirring occasionally to prevent separating
Pin There is something deeply satisfying about transforming simple ingredients into something that feels so nourishing and complete. I hope this soup finds its way into your regular rotation.
Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavours have time to meld. Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water or stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, it freezes well. Cool completely before transferring to freezer-safe containers. Leave some space as liquids expand when frozen. Thaw overnight in the fridge and reheat gently. The texture may be slightly thinner after thawing but remains delicious.
- → What can I use instead of coconut milk?
For a lighter version, use half coconut milk and half vegetable stock. Alternatively, substitute with cashew cream or almond milk for a different nutty profile. The soup won't be as rich, but the flavours will still shine through.
- → How do I prepare lemongrass properly?
Remove the tough outer layers until you reach the softer pale core. Trim the woody top and root end. Bruise the stalk with a rolling pin or knife back to release oils, then finely slice. For extra intensity, you can also add the bruised pieces whole and remove before blending.
- → Is this soup spicy?
The soup has gentle warmth from ginger and spices but isn't overly spicy. The green chili is optional—include seeds for more heat or omit entirely for a mild version. Turmeric and cumin provide aromatic depth rather than intense spiciness, making it family-friendly.
- → Can I add protein to make it a complete meal?
Certainly. Tofu cubes, cooked chickpeas, or shredded chicken work well. Add during the last 5 minutes of simmering so they heat through without becoming mushy. Fried tofu or crispy tempeh on top also adds lovely texture contrast.