A comforting, dairy-free soup made with chicken, white beans, potato, coconut milk, and warm spices. Perfect for an easy, nourishing dinner.

2 tablespoons light cooking oil

1 tablespoon garlic, finely chopped

3 to 4 whole green cardamom pods, lightly crushed

2 to 3 whole cloves

1 medium onion, finely chopped

1/4 teaspoon red chili powder

1/4 teaspoon ground turmeric

1 teaspoon ground coriander

2 large boneless, skinless chicken breasts, cut into 1-inch cubes

1 large potato, peeled and diced

1 (15-ounce) can white kidney beans, drained and rinsed

1 small tomato, finely chopped

1 (13.5-ounce) can coconut milk

2 stalks lemongrass, bruised and cut into 2-inch pieces

Salt and black pepper, to taste

Fresh cilantro leaves, finely chopped, for garnish

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1. Heat oil in a deep pot over medium heat and sauté garlic, cardamom, and cloves until fragrant.

2. Add onion and cook until soft and translucent.

3. Stir in chili powder, turmeric, and coriander and toast briefly.

4. Add chicken and potato, stirring to coat with spices.

5. Add beans, tomato, coconut milk, and lemongrass. Season with salt and pepper.

6. Cover and simmer until chicken is cooked and potatoes are tender.

7. Remove lemongrass, garnish with cilantro, and serve warm.

Adjust consistency with water if needed. This soup pairs well with rice or crusty bread.