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In a heavy-bottomed pot, heat olive oil over medium heat, and saute the onion for 3 mins with a pinch of kosher salt. Add garlic and lemongrass, then saute for an additional 3-4 min.
Once cooked down, add the crushed coriander seeds and cook for 1 min.
Toss in zucchini, cover with chicken broth, and bring to a simmer. Cook for 6-8 min.
While it cooks, bring a pot of water to a boil. Once boiling, add the spinach and cook until wilted, about 1-2 min. Immediately transfer to an ice bath.
Add spinach back to the pot with the zucchini. Blend until smooth using an immersion blender.
Add the thai/lime basil leaves and blend once more.
Stir in the butter, a pinch of salt, and juice of 1 lime.
Once seasoned to taste, stir in cooked pasta.
Serve with pecorino romano, fresh basil, and chili pepper.