A light, brothy bowl that leans on one can of coconut milk stretched with water and seasoned with garlic and ginger. The noodles soften into the warm broth while quick-cooking greens add substance and colour.

Serves 2. 25 minutes, 15 at the stove.

About 990 calories a serving, 12 g protein, 79 g carbohydrate, 75 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a pot and mince 2 garlic cloves into it, stirring until golden and fragrant, about 1 minute.
2. Pour in the 13.5 oz can of coconut milk and 2 cups water, bring to a simmer, and add a pinch of salt and pepper; let this bubble gently while you prepare the rest.5 min
3. Bring a separate pot of salted water to a boil and cook 4 oz rice noodles until just tender, about 4 minutes, then drain and set aside.4 min
4. Add 4 oz fresh spinach or bok choy to the simmering broth, stirring until wilted, about 2 minutes.2 min
5. Divide the cooked noodles between two bowls, ladle the hot broth and greens over top, taste for salt and pepper, and serve at once.

Note Swap the greens for shredded carrot or mushrooms if you prefer. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with a squeeze of lime and a spoonful of chilli oil or paste on the side.