# What You’ll Need:
→ Fresh Produce
01 - 7 oz fresh spinach, washed
02 - 1 small bunch fresh coriander, stems and leaves separated
03 - 1 stalk lemongrass, outer layer removed, finely sliced
04 - 1 medium onion, chopped
05 - 2 garlic cloves, minced
06 - 1 inch piece fresh ginger, peeled and grated
07 - 1 green chili, deseeded and chopped (optional)
→ Liquids
08 - 13.5 fl oz coconut milk, full-fat
09 - 17 fl oz vegetable stock
→ Spices & Seasonings
10 - 1 tsp ground cumin
11 - 1 tsp ground coriander
12 - 0.5 tsp ground turmeric
13 - Salt and pepper to taste
14 - 1 tbsp coconut oil
→ Garnish
15 - Fresh coriander leaves
16 - Lime wedges
# How To Make It:
01 - Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté for 2–3 minutes until softened.
02 - Add minced garlic, grated ginger, and sliced lemongrass. Cook for 2 minutes, stirring frequently to release aromatic oils.
03 - Stir in ground cumin, ground coriander, turmeric, and chopped green chili if using. Cook for 1 minute until fragrant.
04 - Add fresh spinach and coriander stems. Sauté for 2–3 minutes until spinach is completely wilted.
05 - Pour in coconut milk and vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes.
06 - Remove pot from heat and add most of the fresh coriander leaves, reserving some for garnish.
07 - Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer soup to a countertop blender in batches.
08 - Season with salt and pepper to taste. Gently reheat the soup if needed before serving.
09 - Ladle hot soup into bowls. Garnish with reserved fresh coriander leaves and lime wedges.
