A warming bowl built on one good broth and whatever protein and vegetables finish it. The curry base is already in the can, so all you do is add what makes it a meal: shredded chicken, wilted greens, and rice to soak up the broth. Ready in thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 550 calories a serving, 58 g protein, 46 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Put 1/2 cup rice in a small pot and cover with 1 cup water. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender and water is absorbed, about 15 minutes. While the rice cooks, pour the entire carton of thai curry broth into a separate pot and bring to a simmer over medium heat.15 min
2. When the broth reaches a simmer, add 8 oz shredded rotisserie chicken and stir to combine. Let it warm through for 2 minutes.2 min
3. Add 4 oz fresh spinach or bok choy to the broth and stir until wilted, about 1 minute. Taste and adjust salt and pepper as needed.1 min
4. Divide the cooked rice between two bowls and ladle the broth, chicken, and greens over the rice. Serve at once.

Note Swap the greens for shredded carrot or sliced mushrooms if you prefer. Leftovers keep in the refrigerator for three days; reheat gently over low heat. Serve with lime wedges and a sprinkle of fresh cilantro if you have it on hand to brighten the flavors.