Creamy coconut-based soup with fresh spinach, coriander, and aromatic lemongrass. A light, vibrant fusion dish ready in under an hour.
# Ingredients:
→ Fresh Produce
01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander (cilantro), stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1-inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped (optional)
→ Liquids
08 - 1 ¾ cups coconut milk (1 can, full-fat recommended)
09 - 2 ¼ cups vegetable stock
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - ½ tsp ground turmeric
13 - Salt and pepper, to taste
14 - 1 tbsp coconut oil or neutral oil
→ Garnish
15 - Fresh coriander leaves
16 - Lime wedges
# Directions:
01 - Heat coconut oil in a large pot over medium heat. Add onion and sauté for 2–3 minutes until softened.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently.
03 - Stir in ground cumin, ground coriander, turmeric, and green chili (if using). Cook for 1 minute until fragrant.
04 - Add spinach and coriander stems. Sauté until spinach is wilted, about 2–3 minutes.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
06 - Remove from heat. Add most of the coriander leaves (reserve some for garnish).
07 - Use an immersion blender (or transfer to a countertop blender) to puree the soup until smooth and creamy.
08 - Season with salt and pepper to taste. If desired, heat the soup gently before serving.
09 - Serve hot, garnished with fresh coriander leaves and lime wedges.
