Coconut-Ginger Soup with Greens Recipe
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.
- 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
