Coconut-Ginger Soup with Greens

From Yasmin Fahr/ New York Times

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

PREPARATION

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. 

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.

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. 

Stir in the greens and cook until the greens and rice are tender, about 5 minutes more. 

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. 

Garnish with the remaining cilantro, a few grinds of black pepper and crushed red pepper, if using, and serve.