A warming coconut broth that turns one can of shelf milk into a soup with body and depth. The guar gum and emulsifiers give the coconut richness without needing cream, so it's all silky from that single ingredient. Serve it over rice with wilted greens for a complete weeknight dinner.

Serves 2. 30 minutes, 15 at the stove.

About 1300 calories a serving, 32 g protein, 122 g carbohydrate, 79 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start the rice: bring 1 and 1/3 cups water to a boil, stir in 2/3 cup rice and a pinch of salt, cover and reduce heat to low.18 min
2. While the rice cooks, heat 1 tablespoon oil in a large pot over medium heat, add 1 diced medium onion and cook until soft, about 5 minutes. Stir in 3 minced garlic cloves and 1 tablespoon curry powder, cook 1 minute until fragrant.
3. Pour 3 cups chicken broth and 1 can of coconut milk into the pot, bring to a simmer and cook 8 minutes so the flavors meld, then taste and season with salt and pepper.8 min
4. Stir 4 ounces fresh spinach or torn kale into the simmering broth until wilted, about 2 minutes. Taste again and adjust seasoning.2 min
5. Fluff the rice with a fork when it is tender and has absorbed the water, about 18 minutes total. Ladle the broth and greens into bowls over the rice.

Note Swap the curry powder for ginger and turmeric if you have them. Leftovers keep refrigerated up to three days and taste best reheated gently. Serve with lime wedges or a small dish of chili flakes on the side.