Save One humidity heavy afternoon, the scent of crushed lemongrass at a street stall stopped me in my tracks. I wanted a soup that felt like a cold breeze, something light but deeply nourishing for a tired mind. I grabbed two massive bunches of spinach and some coriander, hoping they would play well with the citrus notes. The result was this vibrant green bowl that felt like an instant reset. It is a recipe that makes you feel better simply by looking at the color.
I once made a giant pot of this for a friend who was recovering from a long week of travel. We sat on the floor, the steam fogging up our glasses, and just focused on the warmth of the bowls. It was one of those rare moments where the food did all the talking. This recipe makes four generous servings which was perfect for a night of catching up.
Ingredients
- Fresh Spinach: High quality greens ensure the soup stays a brilliant emerald color rather than turning dull.
- Coriander: Do not throw away the stems because they hold the most intense flavor.
- Lemongrass: You only need one stalk with the tough outer layers removed to get that incredible citrus scent.
- Onion, Garlic, and Ginger: These three form the aromatic base that gives the soup its comforting depth.
- Coconut Milk: Opt for the full fat version to get that luxurious texture that coats the spoon.
- Vegetable Stock: Using a high quality version provides the essential savory backbone.
- Soy Sauce or Tamari: Use one tablespoon for saltiness or substitute tamari if you need a gluten free version.
- White Pepper and Salt: These seasonings bring a subtle heat and enhance all the individual ingredients.
Instructions
- Softening the Base:
- Toss the onions into the pan and watch them turn translucent and sweet over the steady heat.
- Waking Up Aromatics:
- Stir in the garlic and lemongrass until the kitchen begins to smell like an exotic garden.
- Collapsing the Greens:
- Pile in the spinach and coriander and watch as they quickly melt into the aromatic mixture.
- The Coconut Bath:
- Pour in the white coconut milk and stock then let everything mingle during a gentle simmer.
- Creating the Silk:
- Use your blender to whirl the mixture into a perfectly smooth and frothy green velvet.
- The Final Touch:
- Taste for seasoning and add that dash of soy sauce to bring all the flavors into balance.
Save This soup became my go to lunch whenever the garden was overflowing with herbs in late spring. It reminds me of the transition between seasons when you still want warmth but crave fresh flavors. Every time I make it, I am reminded that simple ingredients can produce the most elegant results.
The Secret To Vibrancy
To keep that neon green look, try not to overcook the greens before you blend them. This ensures the chlorophyll stays bright and the flavor remains fresh rather than cooked down.
Achieving Flavor Harmony
Lemongrass can be quite sharp so the coconut milk is there to provide the necessary fat and sweetness. Balancing these two opposite flavors is what makes the soup feel complete.
Ways To Enjoy More
This soup is a great base for experimentation because the flavors are so clean. You can easily turn it into a full meal or keep it as a light starter depending on your mood.
- A splash of lime juice at the very end adds a bright acidity that cuts through the coconut richness.
- If you have some leftover roasted chicken or tofu it can be tossed in right before serving.
- Store any leftovers in an airtight container for up to three days as the flavors often deepen overnight.
Save This bowl is a vibrant celebration of fresh herbs and simple techniques. It is exactly what your soul needs today.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 2 days in advance. Store in an airtight container and reheat gently. The flavors develop beautifully overnight.
- → Is this soup freezer-friendly?
Absolutely. Cool completely before freezing in portions. Thaw overnight in the refrigerator and reheat slowly. May separate slightly when reheated.
- → What can I use instead of coconut milk?
Try cashew cream or almond milk for a nutty alternative. For a lighter version, use half vegetable stock and half light coconut milk.
- → How do I prepare lemongrass properly?
Remove tough outer layers, trim the root end, and finely slice the tender white and light green parts. Bruising helps release aromatic oils during cooking.
- → Can I add protein to this soup?
Firm tofu cubes work well. Add during the last 5 minutes of simmering. Alternatively, serve with pan-fried tempeh or grilled chicken on the side.
- → How can I make it more filling?
Serve with crusty bread, jasmine rice, or add cooked rice noodles directly. A dollop of coconut yogurt adds extra richness and protein.