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Quick Coconut Soup

Yield 1 serving (serving size: about 2 1/2 cups)
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

Nutrition Information

  • calories 340
  • caloriesfromfat 28 %
  • fat 10.7 g
  • satfat 6.3 g
  • monofat 0.6 g
  • polyfat 0.7 g
  • protein 30 g
  • carbohydrate 27.3 g
  • fiber 1.1 g
  • cholesterol 129 mg
  • iron 7.3 mg
  • sodium 995 mg
  • calcium 92 mg

How to Make It

  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.