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.
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
How to Make It
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.
Enjoyed this very much for a solo dinner--made a lot and very satisfying. Used chicken because I had some that needed to be used, but it's probably even better with shrimp. As often is the case, I doubled the ginger, the chili paste, and added a few vegetables (mushrooms, spinach), and used more lime.
I've made this so many times since it was first published and it never fails! I double the ingredients for two servings and sometimes sub jasmine rice for basmati. It's always delicious and definitely benefits from extra chili paste if you prefer a spicier dish.
This was really tasty! I didn't have lime so pumped up a bit of the lime juice (concentrate). Was also pretty generous with my chili paste and then added mixed exotic mushrooms. Will absolutely make again!