Vibrant green soup with fresh spinach, coriander, and lemongrass in creamy coconut milk. Ready in 30 minutes.
# What You'll Need:
→ Vegetables and Herbs
01 - 7 oz fresh spinach, washed and roughly chopped
02 - 1 large bunch fresh coriander (cilantro), leaves and stems, chopped
03 - 1 stalk lemongrass, tough outer layers removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 cloves garlic, minced
06 - 1 small piece (¾ inch) fresh ginger, peeled and grated
→ Liquids
07 - 1 can (13.5 oz) coconut milk, full-fat
08 - 3 cups vegetable stock
→ Seasonings
09 - 1 tbsp soy sauce or tamari (gluten-free option)
10 - ½ tsp ground white pepper
11 - Salt, to taste
→ Garnish
12 - Extra coriander leaves
13 - Thinly sliced red chili
# Directions:
01 - Heat a large saucepan over medium heat. Add a splash of oil and sauté onion until soft and translucent, about 3 minutes.
02 - Add garlic, ginger, and lemongrass. Cook for another 2 minutes, stirring frequently to release aromatic oils.
03 - Add spinach and coriander, reserving a few leaves for garnish. Cook until wilted, about 2 minutes.
04 - Pour in coconut milk and vegetable stock. Bring to a gentle boil, then reduce heat and simmer for 10 minutes to develop flavors.
05 - Remove from heat. Use an immersion blender to puree until smooth and creamy, or transfer to a blender in batches.
06 - Return soup to the pot. Stir in soy sauce, white pepper, and salt to taste. Simmer gently for 2 more minutes.
07 - Ladle into bowls and garnish with fresh coriander leaves and sliced chili if desired. Serve hot.
