Save There's something about the smell of lemongrass hitting a hot pan that stops me mid-conversation, every single time. One Tuesday afternoon, I was cleaning out my crisper drawer when I spotted a bunch of coriander about to turn sad, sitting next to a stalk of lemongrass I'd grabbed on impulse. My neighbor had just dropped off a can of coconut milk, and suddenly the soup practically assembled itself in my head. Twenty minutes later, I was tasting something that felt both exotic and impossibly comforting, the kind of dish that makes you wonder why you don't make it more often.
I made this for my friend Sarah on a rainy evening when she'd had one of those days where everything felt heavy. She took one spoonful, closed her eyes, and just sat there for a moment. When she opened them again, she said the soup tasted like someone had bottled spring and poured it into a bowl. That's when I realized this wasn't just food—it was the kind of simple kindness you could ladle out to someone you care about.
Ingredients
- Fresh spinach (200 g): Use baby spinach if you're in a rush; it wilts faster and needs less chopping, though regular spinach has a slightly earthier backbone that I prefer.
- Fresh coriander (1 large bunch): Don't skip the stems—they're where the real flavor lives, and I learned this the hard way after tossing them for years.
- Lemongrass (1 stalk): Remove the papery outer layers and slice thinly so the flavor releases fully into the broth; whole pieces just sit there stubbornly.
- Onion (1 medium): The foundation of everything; take the three minutes to cook it properly until it's genuinely soft and golden.
- Garlic and ginger (2 cloves and 2 cm piece): Fresh is non-negotiable here; the aromatic punch they bring transforms this from ordinary to memorable.
- Coconut milk (400 ml): Full-fat is essential—the lighter versions leave the soup tasting thin and a bit sad.
- Vegetable stock (750 ml): Homemade is lovely, but a quality store-bought version works beautifully too.
- Soy sauce or tamari (1 tbsp): This adds savory depth; tamari keeps everything gluten-free if that matters for your table.
- White pepper (1/2 tsp): It has a subtler heat than black pepper and won't speckle the creamy soup.
Instructions
- Build Your Base:
- Heat the saucepan with a splash of oil and sauté the onion until it's soft and genuinely translucent, about three minutes—you'll smell the sweetness come out. Add the garlic, ginger, and lemongrass and cook for another two minutes, stirring so nothing catches or burns.
- Wilt the Greens:
- Toss in the spinach and coriander (save some leaves for garnish), and let them collapse into the aromatic base in about two minutes. The greens should look almost dark and relaxed.
- Simmer Together:
- Pour in the coconut milk and vegetable stock, bring to a gentle boil, then drop the heat and let it bubble softly for ten minutes. This time lets all the flavors get to know each other.
- Blend to Silk:
- Remove from heat and use an immersion blender to purée the soup until it's completely smooth and creamy. If using a countertop blender, work in careful batches so nothing splashes hot soup onto you.
- Season and Finish:
- Stir in the soy sauce, white pepper, and a taste of salt, then give it one more gentle simmer for two minutes. This final step lets the seasonings become part of the soup rather than sitting on top.
- Serve with Love:
- Ladle into bowls and top with fresh coriander leaves and a few slices of red chili if you like heat. Pass it to someone and watch their face change.
Save My mother tried this soup last month and asked for the recipe immediately, which means something in these flavors speaks across generations. She's now made it twice and added lime juice the second time, which she says changed everything. There's something beautiful about a dish that invites that kind of creativity from the people who taste it.
The Secret of Lemongrass
Lemongrass is like the quiet person in the room who turns out to have the most interesting stories. When it's cooked properly in a broth like this, it releases this clean, almost citrusy note that doesn't taste like lemon at all—it's more like the idea of brightness. I used to think lemongrass was just decorative until I understood that the flavor lives in the slicing and the simmering, not in looking pretty.
Why Coriander Changes Everything
There's a reason this herb shows up in so many Asian cuisines; it has this peppery, slightly sweet personality that makes other flavors stand taller. When you use both the leaves and stems, the soup gains this dimensional quality that single-herb soups never quite achieve. I started using the whole bunch after a cooking class where the instructor offhandedly mentioned that throwing away the stems was like throwing away half the flavor, and I've never gone back.
Serving and Pairing Ideas
This soup is flexible in the most friendly way possible. I've served it alone as a light dinner, alongside crusty bread when people are hungrier, and over jasmine rice when I want to stretch it further. A squeeze of lime juice before eating adds brightness that feels like a small luxury, and a slice of red chili on top gives it visual appeal and a gentle heat that builds slowly.
- Pair with jasmine rice or crusty sourdough for a complete meal that feels both light and satisfying.
- A squeeze of fresh lime juice just before serving lifts the entire bowl with brightness.
- Chill leftovers and reheat gently; this soup keeps beautifully for three days in the refrigerator.
Save This soup has become my answer to the question "What do I make when I want people to feel cared for?" It's the kind of dish that proves you don't need fancy technique or rare ingredients to create something genuinely memorable.
Common Questions
- → Can I make this soup ahead of time?
Yes, this soup keeps well for up to 3 days in the refrigerator. The flavors actually develop and improve overnight. Reheat gently on the stove, adding a splash of water or stock if needed to adjust consistency.
- → Can I freeze this soup?
Absolutely. Cool completely before transferring to airtight containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. The coconut milk may separate slightly but will emulsify again when heated.
- → What can I substitute for lemongrass?
Lemongrass paste or dried lemongrass works in a pinch. Use 1 tablespoon paste or 1 teaspoon dried. Alternatively, add extra ginger and a squeeze of lime juice for a similar bright, citrusy note.
- → How can I make this soup spicier?
Add chopped green chili with the garlic and ginger, or stir in red pepper flakes to taste. Sriracha or chili oil can be swirled into individual bowls for customizable heat that won't affect the whole batch.
- → Is this soup suitable for meal prep?
Perfect for meal prep. Make a batch on Sunday and portion into containers for quick lunches throughout the week. The soup reheats beautifully and maintains its creamy texture without becoming watery.
- → Can I use frozen spinach instead of fresh?
Yes, use 250g frozen spinach, thawed and well-drained. The texture will be slightly less vibrant but still delicious. Skip the wilting step in the instructions and add directly with the coconut milk.