In a large pot over medium heat, add a drizzle of oil and sauté the diced onion, minced ginger, and garlic for about 5 minutes until the onions become translucent.

Incorporate the chopped rhubarb, sliced carrots, and cubed potatoes into the pot, cooking for approximately 5 minutes until the rhubarb softens.

Pour in the vegetable broth, soy sauce, and chili paste. Bring to a boil, then reduce to a simmer for about 20 minutes.

Once the vegetables are tender, use an immersion blender to puree the chowder directly in the pot until smooth, leaving some chunky bits.

Stir in the coconut milk and adjust seasoning with salt and pepper. Heat on low for another 5 minutes without boiling.

Ladle the chowder into bowls and garnish with chopped cilantro before serving hot.