This soup is packed full of iron and other nutrients. With a whole pound of spinach as well as cilantro and lime, it is full of flavor and incredibly satisfying.
Spinach Cilantro Soup
Ingredients
- 2-3 tbsp Neutral oil
- 5 cloves Garlic peeled and smashed
- 1 cup Scallion whites sliced
- 1 inch Ginger peeled and sliced
- 2 small pieces Lemongrass smashed
- 1 pound Baby spinach
- 3 Limes juiced
- 1 tbsp Fish sauce
- 4 cups Chicken broth
- 1 bunch Cilantro leaves about 1 cup, or more if you prefer
- 1 can Coconut milk (15oz can)
- 1 cup Cooked white rice per serving
- Chili oil for garnish
- Dark green scallion parts sliced, for garnish
Instructions
- In a large pot, add 2-3 tbsp oil, 5 cloves garlic, 1 cup scallion whites, 1 inch sliced ginger, 2 pieces smashed lemongrass and saute for 2-4 minutes until very fragrant and slightly browned.
- Remove large lemongrass pieces, then add 1 pound spinach leaves. Saute briefly just to wilt the leaves slightly. Add 4 cups chicken broth. Stir. Add 1 bunch of cilantro leaves. Combine, then use an immersion blender to puree the contents of the pot. Once fully smooth, add lime juice and 1 tbsp fish sauce along with 1 tsp kosher salt.
- Whisk in 1 can coconut milk. (Reserve a small amount for garnish, if you want) Taste and adjust seasonings as needed.
- Add cooked white rice to a bowl and pour the soup over it. Garnish with chili oil, lime juice, cilantro, and remaining coconut milk as desired.
