A warm, fragrant soup built on coconut cream and broth, finished with noodles and whatever greens you have. This shelf gives you one rich ingredient that makes a simple dinner feel substantial.

Serves 2. 20 minutes, 15 at the stove.

About 9780 calories a serving, 94 g protein, 456 g carbohydrate, 906 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 2 garlic cloves thin and warm 1 tablespoon oil in a pot over medium heat. When the oil moves easily, add the garlic and cook until fragrant, about 1 minute.1 min
2. Pour in the 13.5 fluid ounces of coconut cream and 4 cups water, stirring to combine. Bring to a gentle simmer, which takes about 3 to 4 minutes.4 min
3. Add 4 ounces dried rice noodles to the simmering broth and cook until tender, about 4 to 5 minutes, stirring occasionally so they don't stick.5 min
4. Tear 4 ounces leafy greens into bite-sized pieces and stir them into the pot. Cook until the leaves soften, about 2 minutes.2 min
5. Taste and season with salt and pepper. Ladle into bowls and serve warm.

Note Swap the greens for any vegetable you have: sliced mushrooms, bok choy, or even frozen peas work well. Leftovers keep covered in the fridge for two days; reheat gently on the stove with a splash of water. Serve with lime wedges and chili flakes on the side.