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.

How to Make It

Step 1

Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes.

Step 2

Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.

Ratings & Reviews

EllenDeller's Review

tara31
June 19, 2012
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.

tara31's Review

julie64
November 12, 2011
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.

julie64's Review

MaryBethWetli
January 22, 2009
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!

MaryBethWetli's Review

EllenDeller
December 14, 2008
This is a fail-safe, quick evening meal--delicious every single time I make it! I think it would also be good with chicken, though frozen raw shrimp make it super easy.