A light, brothy soup built on coconut milk, with shrimp and rice to anchor it. This shelf item is the foundation of the bowl, so the recipe works around its clean flavour and body without competing spices.

Serves 2. 25 minutes, 20 at the stove.

About 1120 calories a serving, 28 g protein, 77 g carbohydrate, 83 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 2 tablespoons oil in a pot over medium heat. Dice 1 medium onion and mince 2 garlic cloves, then cook them in the oil, stirring now and then, until softened, about three minutes.3 min
2. Pour in 1/3 cup rice and stir to coat with oil for one minute. Add 2 cups water and bring to a boil, then reduce heat to a simmer and cook until the rice is tender, about twelve minutes; stir halfway through.12 min
3. Pour in the full can of unsweetened coconut milk and stir to combine. Add 6 ounces peeled shrimp and simmer gently until the shrimp turn pink, about two minutes. Taste and season with salt and pepper.2 min

Note Swap shrimp for cubed fish fillet or canned chickpeas if preferred. Leftovers hold for two days refrigerated; thin with water when reheating. Serve with lime wedges and a handful of cilantro if you have it, or simply on its own.