Ingredients:
4 teaspoons chopped peeled fresh ginger
2 teaspoons fish sauce
1 teaspoon minced garlic
1 teaspoon grated lime rind
1/2 teaspoon chili paste with garlic
6 ounces medium shrimp, peeled and deveined
2 (14 ounce) cans chicken broth
1 1/2 cups light coconut milk
2 tablespoons chopped green onions
3 teaspoons chopped fresh cilantro
2 teaspoons fresh lime juice
1 cup hot cooked basmati rice
Directions:
Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.
Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.
Servings: 2
Time preparation: 5 min.
Time total: 15 min.