Coconut-Ginger Soup With Greens
Updated January 20, 2026
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 45 min
- Rating
- Comments
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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
Nutritional analysis per serving (4 servings)
30 grams carbs; 268 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 3 grams fiber; 1052 milligrams sodium; 4 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Add a little red lentils or split moong dhal to make it a meal.
@Martha if you’re looking for another grain, Quinoa…if you want protein I’d sub lentils like someone else suggested or some other white bean…
This tastes like Vitality. Health and goodness. Perfect for a cold winter night during flu season to keep One healthy
This is now a family favorite, insanely comforting when you're down with the flu. I sub rice noodles for the rice, as suggested, use six cups of chicken broth and added the tofu. Easy and great.
Lacked any depth of flavor. Not sure turmeric is enough to carry the day. I halved the amount of garlic at my wife’s request, that might have been a problem. Maybe onions as opposed to scallions would help. Maybe it needed more ginger.
Incredible! A great hearty vegan dish. However…I threw some shrimp in a minute or two before the greens and it came out great! Just thawed them beforehand.