Introduction

This Coconut-Ginger Soup with Greens is a comforting and flavorful dish perfect for any season. Creamy coconut milk combines with fresh ginger and turmeric to create a rich, aromatic broth, while leafy greens and rice add wholesome texture and nutrition.

Coconut-Ginger Soup with Greens Recipe - Recipe Image

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, to taste
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

Instructions

Step 1: Heat the oil in a large pot over medium-high heat until melted. Add the scallions, garlic, and ginger, then season with salt. Stir occasionally until the scallions soften, about 1 ½ minutes. Stir in the turmeric and a few grinds of black pepper.
Step 2: Add the rice and stir to coat it well with the spices and aromatics for about 1 minute. Pour in the vegetable broth, coconut milk, and 2 cups of water, scraping any spices stuck to the bottom of the pot.
Step 3: Increase the heat to bring the liquid just under a boil, with bubbles beginning to break across the surface. Then reduce the heat to maintain a gentle simmer with small bubbles. Let cook for 10 minutes, stirring occasionally to prevent sticking.
Step 4: Stir in the greens and continue cooking until both the greens and rice are tender, about 5 minutes more.
Step 5: Add the soy sauce, most of the cilantro, and squeeze in the juice of half the lime. Taste and adjust with more lime juice or salt as needed.
Step 6: Garnish with the remaining cilantro, a few grinds of black pepper, and crushed red pepper if desired. Serve hot.

Tips & Variations

Use kale or chard instead of spinach for a heartier texture and slightly earthier flavor.
Adjust turmeric amount according to your preference; it adds warmth but can be potent.
For added protein, stir in cooked chickpeas or tofu cubes in Step 4.
Serve with a wedge of lime on the side for extra brightness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warmed through. The rice may thicken the soup upon standing; add a splash of water or broth when reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require a longer cooking time and may need additional liquid. It’s best to cook it separately or adjust the simmer time accordingly.

Is this soup suitable for a vegan diet?

Absolutely. This recipe uses vegetable broth, coconut milk, and plant-based ingredients, making it fully vegan.

Coconut-Ginger Soup with Greens Recipe

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★★★★★

4.5 from 405 reviews

This vibrant Coconut-Ginger Soup with Greens is a comforting, flavorful dish featuring a delicate balance of creamy coconut milk, fragrant ginger, and bright greens simmered with turmeric-spiced rice. Perfect for a cozy meal, this soup is nutrient-dense, easy to prepare, and nourishes with every spoonful.

Author: Sophie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegetarian

Ingredients

Scale

Base 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, to taste
2 teaspoons ground turmeric

Soup Ingredients

½ cup long-grain white rice
1 quart (4 cups) low-sodium vegetable broth
1 (14-ounce) can full-fat or light coconut milk
2 cups water

Greens and Garnishes

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

Instructions

Heat the Oil and Aromatics: Heat the oil in a large pot over medium-high heat until melted. Add the scallions, garlic, and ginger, seasoning with salt. Stir occasionally until the scallions soften, about 1 ½ minutes. Stir in the ground turmeric and a few grinds of black pepper to infuse flavor.
Add the Rice: Add the rice to the pot, stirring well to coat it with the aromatic mixture for about 1 minute. This step helps toast the rice slightly, enhancing its flavor.
Add Liquids and Simmer: Pour in the low-sodium vegetable broth, coconut milk, and 2 cups of water. Scrape any spices stuck to the bottom of the pot to incorporate all flavors. Increase heat to bring the liquid to just below boiling—when bubbles start breaking across the surface—then reduce heat to maintain a gentle simmer. Cook for 10 minutes, stirring occasionally to prevent sticking.
Add the Greens and Cook Through: Stir in the baby spinach (or chosen greens) and continue cooking the soup until both the greens are wilted and the rice is tender, about 5 more minutes.
Season and Finish: Stir in the soy sauce and most of the torn cilantro. Squeeze in the juice of half the lime. Taste and adjust, adding more lime juice or salt if needed for balance.
Garnish and Serve: Ladle the soup into bowls and garnish with the remaining cilantro, a few grinds of black pepper, and crushed red pepper if you desire some heat. Serve immediately and enjoy the warm, comforting flavors.

Notes

For a gluten-free version, ensure the soy sauce is gluten-free or substitute with tamari.
Adjust spice level by adding more or less crushed red pepper according to preference.
Light coconut milk works well for a lighter soup but full-fat coconut milk gives a richer, creamier texture.
Make sure to use low-sodium vegetable broth to better control saltiness.
For extra protein, consider adding chickpeas or tofu to the soup during the simmering step.

Keywords: Coconut-Ginger Soup, vegetable soup, gluten-free soup, vegetarian soup, coconut milk soup, turmeric soup, healthy soup, spinach soup, ginger soup