A spare pantry dinner built on one can of coconut milk, ginger, and garlic. This broth warms quickly and suits a tired night when you need something soothing and done in under thirty minutes.

Serves 2. 25 minutes, 8 at the stove.

About 860 calories a serving, 8 g protein, 41 g carbohydrate, 79 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a pot over medium heat. Slice 1 small onion thin and cook until soft, about 4 minutes, stirring once. While it cooks, peel and mince 4 cloves garlic and grate 2 ounces ginger.4 min
2. Stir the garlic and ginger into the pot and cook for 1 minute until fragrant. Pour in the 13.5 ounce can of coconut milk and 1 cup water, scraping any pan fond as you pour.
3. Bring to a simmer over medium-high heat, then lower to medium and simmer for 10 minutes so the flavours meld. Taste and season with salt and pepper.10 min

Note Swap fresh ginger for 1 teaspoon ground ginger if needed. Soup keeps three days in the fridge; reheat gently. Serve in bowls with rice, crusty bread, or egg noodles on the side to soak up the broth.