A light but warming bowl built on coconut milk, fragrant with ginger and garlic. The shelf gives you the base; everything else is pantry. This comes together in thirty minutes on a tired night.

Serves 2. 35 minutes, 15 at the stove.

About 960 calories a serving, 41 g protein, 35 g carbohydrate, 78 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 over medium-high heat. Mince 3 cloves garlic and grate 1 tablespoon ginger, then cook them together in the hot oil for one minute until fragrant, stirring constantly.
2. Cut 10 oz chicken into bite-sized pieces and add them to the pot. Stir and cook until the chicken is no longer pink on the outside, about four minutes. Pour in 1 can unsweetened coconut milk and 2 cups water, then bring to a simmer.4 min
3. Simmer for ten minutes until the chicken is cooked through. Taste and season with salt and pepper. While the broth simmers, prepare 4 oz bok choy by cutting it into bite-sized pieces or tearing spinach into strips.10 min
4. Add the bok choy or spinach to the pot and stir gently. Cook for two minutes until just wilted, then remove from heat and serve into bowls.2 min

Note Swap the chicken for shrimp if you like, adding it in the final minute instead. The broth keeps covered in the fridge for two days; reheat gently on the stovetop. Serve in deep bowls with white or brown rice on the side, or with crusty bread to soak up the coconut broth.