Save The first time I made this soup, my tiny kitchen smelled like a sidewalk herb stall in Bangkok. I'd bought way too much spinach at the market and was determined not to waste it, throwing in whatever aromatics I had on hand. That spontaneous experiment has now become the soup I crave when rainy days keep me inside and I need something that feels like a warm embrace.
Last winter, my friend Maya came over feeling completely drained by work deadlines. I served her this soup with warm naan bread, and she literally went quiet for three full minutes after the first spoonful. She texted me the next morning asking for the recipe, saying it was exactly what her body had been asking for without knowing it existed.
Ingredients
- Fresh spinach: Baby spinach works beautifully here, but mature leaves give a deeper, earthier flavor that stands up to the bold spices
- Fresh coriander: Don't toss the stems, they pack the most intense flavor and dissolve completely when blended
- Lemongrass: Pound the stalk with your knife before slicing to release those citrusy essential oils hidden inside
- Coconut milk: Full-fat makes all the difference between a thin broth and something that coats your spoon
- Fresh ginger: Grating it releases more juice than chopping, giving you that gentle warmth at the back of your throat
- Ground turmeric: Adds earthiness and that gorgeous golden undertone beneath the green
- Ground cumin and coriander: These toasted spices create the backbone that keeps the soup from tasting like pureed salad
Instructions
- Build your aromatic foundation:
- Heat coconut oil in a large pot over medium heat and sauté the chopped onion for 2 to 3 minutes until it turns translucent and fragrant, almost sweet.
- Wake up the spices:
- Add garlic, ginger, and sliced lemongrass, stirring constantly for 2 minutes until your kitchen starts to smell incredible.
- Bloom the ground spices:
- Stir in cumin, ground coriander, turmeric, and the optional green chili, cooking for just 1 minute until they become intensely fragrant.
- Wilt the greens:
- Toss in the spinach and coriander stems, sautéing for 2 to 3 minutes until the spinach collapses into the pot.
- Simmer into soup:
- Pour in the coconut milk and vegetable stock, bring everything to a gentle bubble, and let it simmer for 10 to 12 minutes.
- Transform into velvet:
- Remove from heat, add most of the coriander leaves, and blend with an immersion blender until completely smooth.
- Season and serve:
- Taste and adjust salt and pepper, then serve hot with fresh coriander leaves and lime wedges squeezed right at the table.
Save This recipe became my go-to when my sister announced she'd gone vegan during family dinner season. Everyone was skeptical about green soup being satisfying, but the bowls were scraped clean and the conversation turned to how something so simple could taste so complete.
Making It Your Own
I've discovered that adding a peeled, diced potato with the spinach creates an even silkier texture while keeping it light. The starch barely affects the flavor but transforms the mouthfeel into something almost decadent.
Perfect Pairings
Crispy naan bread or garlic flatbread are my favorite vehicles for this soup, but steamed jasmine rice works beautifully if you want something more substantial. A crisp Riesling cuts through the coconut richness while echoing the aromatic notes.
Make Ahead Magic
This soup actually tastes better the next day when the spices have had time to really marry. I'll make a double batch on Sunday and portion it into glass jars for work lunches that make my coworkers jealous.
- Store in airtight containers for up to 4 days in the refrigerator
- Freeze for up to 3 months, though the texture is best fresh
- Reheat gently over low heat, stirring frequently to prevent separation
Save There's something about a bowl of this vibrant green soup that feels like nourishment for everything that's tired.
Recipe Guide
- → Can I make this soup ahead of time?
Yes, this soup actually improves in flavor when made ahead. Prepare up to 2 days in advance and store in the refrigerator. Reheat gently before serving, adding a splash of water or stock if needed to adjust consistency.
- → Is this soup suitable for freezing?
Absolutely. Cool completely, then transfer to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating. The coconut milk may separate slightly but will blend back together when warmed.
- → What can I substitute for fresh lemongrass?
If fresh lemongrass is unavailable, use 1-2 teaspoons of lemongrass paste from a tube, or substitute with 1-2 kaffir lime leaves and an extra pinch of lemon zest. The flavor profile will shift slightly but remain delicious.
- → How do I adjust the spice level?
The green chili provides moderate heat. For a milder version, omit it entirely. To increase heat, add the chili with seeds, or include a pinch of cayenne pepper with the other ground spices. Taste before blending to adjust seasoning.
- → What garnishes work best with this soup?
Fresh coriander leaves and lime wedges are classic, but toasted coconut flakes, crispy fried shallots, or a swirl of coconut cream add lovely texture and flavor. A sprinkle of chopped roasted cashews also complements the creamy base beautifully.