A light, fragrant broth that turns one can of coconut milk into a complete weeknight dinner. The coconut mellows into the background while shrimp cooks through in minutes, making this feel like you had time to fuss, when you didn't.

Serves 2. 20 minutes, 15 at the stove.

About 880 calories a serving, 30 g protein, 32 g carbohydrate, 75 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Mince 2 cloves garlic and add to the oil, stirring constantly until fragrant, about 30 seconds.
2. Pour in the coconut milk and stir well to break up any separation. Add 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a gentle simmer.3 min
3. Add 1/2 pound shrimp to the simmering broth and stir occasionally. Cook until the shrimp are pink and cooked through, 3 to 4 minutes.4 min
4. Add 2 cups spinach or bok choy to the pot, stirring until it wilts into the broth, about 1 minute. Taste and adjust salt as needed.1 min
5. Divide the broth and shrimp between two bowls and serve with a spoon and fork.

Note Swap shrimp for firm white fish fillets cut into bite-size pieces, or halved chicken thighs if you have them. Leftovers keep in the fridge for two days; reheat gently over medium heat. Serve with jasmine rice or rice noodles stirred into each bowl, or with crusty bread alongside.