A warm, simple bowl that lets the coconut milk do the work. One can becomes a silky broth for poached chicken and quick-cooked greens, ready in thirty minutes flat.

Serves 2. 30 minutes, 20 at the stove.

About 970 calories a serving, 49 g protein, 46 g carbohydrate, 72 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the one can of coconut milk into a pot with 1.5 cups water, 2 minced garlic cloves, and 1 tablespoon grated ginger. Bring to a simmer over medium-high heat.5 min
2. Cut one 10-ounce chicken breast into bite-sized pieces and add them to the simmering broth with 1 teaspoon fish sauce, salt, and pepper. Poach until the chicken is cooked through, about eight minutes, stirring occasionally.8 min
3. Tear 3 cups fresh spinach or bok choy into bite-sized pieces and stir them into the pot until wilted, two minutes. Taste and adjust salt and pepper.2 min

Note Swap the chicken for firm tofu or shrimp. Leftovers keep three days covered in the refrigerator; reheat gently. Serve in bowls with jasmine rice, rice noodles, or crusty bread to soak up the broth.