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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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It's difficult to prepare just 1/3 cup of rice, so go ahead and make 1 cup, and use the rest later in a stir-fry or fried rice. Serve this soup with Asian Cucumber Salad. Use the remaining canned coconut milk as a marinade for fish or to boost the flavor of rice or couscous. Ingredients:
2 teaspoons chopped peeled fresh ginger |
1 teaspoon fish sauce |
1/2 teaspoon minced garlic |
1/2 teaspoon grated lime rind |
1/4 teaspoon chile paste with garlic |
3 ounces medium shrimp, peeled and deveined |
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth |
3/4 cup light coconut milk |
1 tablespoon chopped green onions |
1 1/2 teaspoons chopped fresh cilantro |
1 teaspoon fresh lime juice |
1/3 cup hot cooked basmati rice |
Directions:
1. Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
2. Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.
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