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coconut-ginger soup with greens
servings 6
core ingredients
- 2 tbsp olive oil
- 4 scallions, white & green parts sliced
- 4 garlic cloves
- 2 tbsp grated ginger
- salt
- black pepper
- 2 tsp turmeric
- 0.75 cup rice
- 4 cup veggie broth
- 14 oz coconut milk
- 5 cup spinach
- 2 tbsp soy sauce
- 0.5 cup fresh cilantro leaves
- 1 lime
extra ingredients
- edamame
- sweet potato
instructions
- Heat oil in a pan. Add scallions, garlic, ginger, salt and pepper. Cook for 1.5 minutes (until scallions soften).
- 2 tbsp olive oil
- 4 scallions, white & green parts sliced
- 4 garlic cloves
- 2 tbsp grated ginger
- salt
- black pepper
- Stir in turmeric and add chilies if using.
- 2 tsp turmeric
- Add rice, stirring to coat for about 1 min.
- 0.75 cup rice
- Pour in broth, coconut milk and 2 cups of water. Scrape spices from bottom of pot.
- 4 cup veggie broth
- 14 oz coconut milk
- Raise heat to bring to just under a boil with bubbles starting to break across the surface.
- Reduce heat to maintain a small simmer and cook for 10 minutes, stirring occasionally.
- Stir in spinach and cook until it and the rice are tender (about 5 minutes more).
- 0.75 cup rice
- 5 cup spinach
- Stir in the soy sauce and most of the cilantro. Add lime juice and stir.
- 2 tbsp soy sauce
- 0.5 cup fresh cilantro leaves
- 1 lime
notes
pairs EXCELLENTLY with kimchi, green sauce and yogurt
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"title": "coconut-ginger soup with greens",
"cuisine": "FUSION",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 6,
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"notes": "pairs EXCELLENTLY with kimchi, green sauce and yogurt",
"reference_url": "https://cooking.nytimes.com/recipes/767816795-coconut-ginger-soup-with-greens",
"photo_url": "https://static01.nyt.com/images/2026/01/21/multimedia/SD-Spicy-Slow-Cooker-Coconut-Lentils-cqlf/SD-Spicy-Slow-Cooker-Coconut-Lentils-cqlf-threeByTwoLargeAt2X.jpg",
"total_time_minutes": 45,
"date_created": "2026-02-01T08:44:53.665171969Z",
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