Coconut-Ginger Soup With Greens

Name: Coconut-Ginger Soup With Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons coconut or vegetable oil; 4 scallions, white and green parts thinly sliced; 4 garlic cloves, grated or minced; 2 tablespoons finely grated unpeeled ginger (from a 2-inch piece); Salt and black pepper; 2 teaspoons ground turmeric; ½ cup long-grain white rice; 1 quart (4 cups) low-sodium vegetable broth; 1 (14-ounce) can full-fat or light coconut milk; 5 packed cups baby spinach or roughly chopped, destemmed chard or kale; 2 tablespoons soy sauce; ½ cup fresh cilantro leaves and tender stems, gently torn; 1 lime, halved; Crushed red pepper (optional), for serving

By Yasmin Fahr

Published January 13, 2026

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Ready In: 45 min
Rating: 5(6)
Comments: Read comments

if you're under the weather and need a hug in food form, fast — or just dinner for a weeknight — this cozy, warming one-pot soup is ideal. Creamy and satisfying from the coconut milk, it is full of bold ingredients like ginger, garlic and turmeric. It happens to be vegan, and flexible: The greens can be swapped with whatever you have on hand; rice noodles can jump in instead of white rice; tofu or red chiles fit right in. This soup thickens as it sits, so be sure to reheat it with a splash of water and stir in fresh greens, if you’ve got any to spare.

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Ingredients

Yield:4 servings (about 8 cups)

2 tablespoons coconut or vegetable oil
4 scallions, white and green parts thinly sliced
4 garlic cloves, grated or minced
2 tablespoons finely grated unpeeled ginger (from a 2-inch piece)
Salt and black pepper
2 teaspoons ground turmeric
½ cup long-grain white rice
1 quart (4 cups) low-sodium vegetable broth
1 (14-ounce) can full-fat or light coconut milk
5 packed cups baby spinach or roughly chopped, destemmed chard or kale
2 tablespoons soy sauce
½ cup fresh cilantro leaves and tender stems, gently torn
1 lime, halved
Crushed red pepper (optional), for serving

Ingredient Substitution Guide

Preparation

Step 1
Heat the oil in a large pot over medium-high until melted. Add the scallions, garlic and ginger, and season with salt. Stir occasionally until the scallions soften, about 1 ½ minutes. Stir in the turmeric and a few grinds of pepper.
Step 2
Add the rice, stirring to coat for about 1 minute. Pour in the broth, coconut milk and 2 cups of water, and scrape any spices from the bottom of the pot.
Step 3
Raise the heat to bring the liquid to just under a boil, with bubbles starting to break across the surface, then reduce the heat to maintain a simmer with small bubbles actively breaking across the surface. Let cook for 10 minutes, stirring occasionally to make sure nothing is sticking on the bottom.
Step 4
Stir in the greens and cook until the greens and rice are tender, about 5 minutes more.
Step 5
Stir in the soy sauce and most of the cilantro and squeeze in the juice of half the lime. Taste and add more lime or salt as needed.
Step 6
Garnish with the remaining cilantro, a few grinds of black pepper and crushed red pepper, if using, and serve.