A brothy coconut soup built on a single can, with rice stirred in for body and quick garlic to make it sing. Weeknight simple, ready in under thirty minutes, and filling enough for two.

Serves 2. 25 minutes, 8 at the stove.

About 1440 calories a serving, 80 g protein, 77 g carbohydrate, 92 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice half a medium onion and mince 3 cloves garlic. Heat 1 tablespoon oil in a pot over medium-high heat and add the onion and garlic, stirring until fragrant, about two minutes.
2. Pour in 2 cups broth and the full can of coconut milk, stirring to combine. Bring to a simmer.
3. Stir in 1/2 cup rice and a pinch of salt. Reduce heat to medium-low, cover, and simmer until the rice is tender, about 15 minutes.15 min
4. Taste and adjust salt and pepper to your liking. Serve hot in bowls.

Note Swap the rice for broken noodles or diced potato if you prefer. Leftovers keep three days in the fridge and reheat gently with a splash of water. Serve with lime wedges and hot sauce on the side, or a salad to lighten it.