Thai Coconut Lemongrass Soup with Quinoa and Spinach

This vibrant fusion soup combines the rich, creamy texture of coconut milk with the zesty brightness of lemongrass, creating a comforting yet refreshing dish. Packed with nutritious quinoa and fresh spinach, it balances hearty and light elements, making it perfect for any season. Ideal for those seeking a gluten-free and vegan option, this soup brings together traditional Thai flavors with a modern twist.

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, trimmed and smashed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 cup cooked quinoa
• 2 cups fresh spinach
• 1-2 teaspoons red chili flakes (to taste)
• 1 tablespoon soy sauce or tamari (gluten-free if needed)
• Juice of 1 lime
• Fresh cilantro, for garnish
• Salt, to taste

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
3. Add the smashed lemongrass stalks to the pot, followed by the coconut milk and vegetable broth. Bring to a gentle simmer.
4. Stir in the cooked quinoa, red chili flakes, and soy sauce. Let the soup simmer for 10 minutes to allow flavors to meld.
5. Remove the lemongrass stalks and stir in the fresh spinach until wilted.
6. Finish with lime juice and season with salt to taste. Serve hot, garnished with fresh cilantro.