This brothy, fragrant soup lives on a can of reduced fat coconut milk, thickened just enough with rice and enlivened with garlic. It is comfort food on a shelf that needs using, and ready in thirty minutes.

Serves 2. 35 minutes, 8 at the stove.

About 1450 calories a serving, 81 g protein, 83 g carbohydrate, 92 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 can (13.5 ounces) reduced fat coconut milk, 1 tablespoon oil, 4 cloves, minced garlic, 1 small, diced onion, 1/4 cup rice, to taste salt, to taste pepper, 2 cups chicken or vegetable broth, 1 lime.

1. Heat 1 tablespoon oil in a pot over medium heat. Add 1 small diced onion and cook, stirring, until softened, about 3 minutes. Stir in 4 minced garlic cloves and cook 30 seconds until fragrant.
2. Add 1/4 cup rice and stir to coat with oil, 1 minute. Pour in 1 can coconut milk and 2 cups broth, stirring to combine. Bring to a simmer.
3. Reduce heat to low and simmer, partially covered, until the rice is tender and the soup has thickened slightly, about 20 minutes. Stir occasionally while it cooks.20 min
4. Taste and season with salt and pepper. Squeeze juice from 1 lime into the pot and stir through. Ladle into bowls and serve hot.

Cook mode

Note Swap the rice for thin noodles and cook for just 5 minutes. Leftovers keep in the refrigerator for 3 days; rewarm gently on the stove with a splash of water. Serve with crusty bread or a simple salad.