Save On a gray Tuesday afternoon, I found myself standing in front of a wilting bunch of cilantro and a stalk of lemongrass that somehow made its way into my grocery bag. Rather than toss them, I decided to build something around their bright, almost citrusy energy, and this soup was born. The first spoonful hit different than expected—creamy from the coconut milk, but alive with herbs and that distinctive lemongrass hum that made my kitchen smell like a Southeast Asian night market. It's become the kind of recipe I make when I want something nourishing but not heavy, when I need aromatic vegetables to do the heavy lifting.
I made this for my neighbor who mentioned offhandedly that she was tired of eating the same things during her recovery from a cold. She came over skeptical—soup isn't always exciting—but after her first bowl, she asked for the recipe before she'd even finished eating. Watching someone's shoulders relax when food tastes both comforting and interesting is exactly why I keep making this soup.
Ingredients
- Fresh spinach (200 g): Choose vibrant green leaves; they'll lose volume dramatically when heated but add iron and body to the soup without any bitterness if you don't overcook them.
- Fresh coriander (1 large bunch): Don't skip the stems—they hold as much flavor as the leaves and dissolve beautifully into the blended soup.
- Lemongrass (1 stalk): Strip away those paper-thin outer layers until you hit the pale, tender core; this is where the citrusy magic lives.
- Onion (1 medium): Chopped into small pieces so it softens quickly and becomes almost invisible in the final texture.
- Garlic and ginger (2 cloves and 2 cm piece): These two are your aromatic foundation—fresh is non-negotiable here, as they bloom when heated with oil.
- Coconut milk (400 ml): Full-fat is essential; the fat carries flavor and creates that silky mouthfeel that makes the soup feel indulgent.
- Vegetable stock (750 ml): Use something flavorful you'd actually drink; weak stock makes the whole soup feel flat.
- Soy sauce or tamari (1 tbsp): This adds umami depth and pulls all the delicate herb flavors into focus.
- White pepper (1/2 tsp): Ground white pepper is milder and less harsh than black; it won't speckle the cream-colored soup.
- Salt: Taste as you go—the soy sauce is already salty, so go easy at first.
Instructions
- Start with aromatics:
- Heat oil in your pot over medium heat and let the onion soften until it turns translucent and sweetness emerges—this takes about three minutes and sets the whole flavor profile in motion. Don't rush this step; you're building a foundation.
- Build the fragrant base:
- Add your minced garlic, grated ginger, and sliced lemongrass and let them toast gently for two minutes, stirring so nothing browns but everything releases its essence into the oil. Your kitchen will smell absolutely alive at this point.
- Wilt the greens:
- Toss in the spinach and chopped coriander (keeping some leaves aside for garnish) and stir until the vibrant green collapses into something softer—about two minutes. Don't be alarmed by how much volume you lose; it's normal.
- Build the body:
- Pour in your coconut milk and vegetable stock and bring everything to a gentle boil, then lower the heat and let it simmer quietly for ten minutes so all those flavors can marry and mellow. This quiet time is when the magic happens.
- Blend to smoothness:
- Remove from heat and use an immersion blender to puree until creamy and completely smooth, working in batches if using a countertop blender. There should be no graininess, just pure silk.
- Season with intention:
- Stir in soy sauce, white pepper, and salt, tasting as you go—add more soy if it needs depth, more salt if it tastes flat, more pepper if you want warmth. Let it simmer gently for two more minutes so the seasonings integrate.
- Serve with care:
- Ladle into warm bowls, top with fresh coriander leaves and thin slices of red chili if you like heat, and serve while it's steaming. A crack of white pepper on top is a nice final touch.
Save There's a moment in every successful batch of this soup when you blend it and it transforms from a chunky, herb-studded broth into something so silky and pale green it looks like it came from somewhere fancy. That moment always makes me smile, because I know I'm about to drink something that tastes considerably more complicated than the thirty minutes I spent making it.
The Lemongrass Difference
Lemongrass is stubborn—it won't dissolve completely into a soup, which is exactly why you need to slice it thinly and blend it thoroughly. The first time I made this, I left chunks thinking they'd soften, and they didn't; they just became chewy obstacles. Now I respect lemongrass's structure and work with it rather than against it, slicing it fine enough that the immersion blender can break it down completely.
Making It Your Own
This soup is a blank canvas in the best way possible. I've added a squeeze of lime juice at the end and watched the flavor suddenly snap into focus—it's like turning up the volume on a quiet song. Some nights I add a chopped green chili with the garlic and ginger if I want heat, and other nights I swirl in a touch of coconut cream for richness.
Serving and Storage
Serve this hot with crusty bread for dipping or alongside steamed jasmine rice if you want something more substantial. It keeps beautifully in the refrigerator for three days, and reheats gently on the stove without losing its silky texture.
- A squeeze of lime juice before serving adds brightness and prevents the soup from tasting one-dimensional.
- For extra richness, replace half the coconut milk with coconut cream, which deepens the flavor considerably.
- Fresh coriander and sliced red chili as garnish aren't optional—they add texture and a visual reminder of where all this flavor is coming from.
Save This is the kind of soup that reminds you why fresh herbs exist and why coconut milk is one of cooking's greatest gifts. Make it once and you'll understand immediately why it's become my reach-for when I want something nourishing, fragrant, and completely unpretentious.
Recipe FAQ
- → Can I make this soup ahead of time?
Absolutely. This soup actually improves after sitting for a day as the flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of vegetable stock if needed to adjust consistency.
- → Can I freeze this soup?
Yes, this soup freezes beautifully. Let it cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture may separate slightly after freezing but will come back together with a good stir or quick blend.
- → What can I use instead of coconut milk?
For a lighter version, substitute with light coconut milk or a blend of half coconut milk and half vegetable broth. For a non-coconut alternative, try cashew cream or heavy cream for richness, though the flavor profile will change. Full-fat coconut milk provides the best authentic Asian-inspired taste and creamy texture.
- → How do I prepare lemongrass properly?
Remove the tough outer layers to reveal the tender inner stalk. Trim off the root end and the woody top portion, keeping only the pale bottom section. Finely slice this portion, or bruise it whole to infuse flavor and remove before blending. For easier eating, slice it very thinly so it softens during cooking.
- → Can I use frozen spinach instead of fresh?
Frozen spinach works in a pinch, though fresh yields a brighter, more vibrant flavor. If using frozen, thaw and squeeze out excess liquid before adding. You may need about 300 grams frozen to equal the fresh amount, and the color will be less vibrant. The taste will still be delicious.
- → How can I make this soup spicy?
Add heat by incorporating 1-2 chopped green chilies along with the garlic and ginger, or add red pepper flakes to taste. You can also garnish with sliced fresh chilies or a drizzle of chili oil. Start with a small amount and adjust to your spice preference—the soup balances nicely with a kick of heat against the creamy coconut base.