Saffron-Ginger Rice With Thai Red Curry Soup

Prepare Rice: Bring 2 cups vegetable broth and next 4 ingredients to a boil in a medium saucepan over medium-high heat. Cover, reduce heat to low, and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender. Remove from heat, and keep warm.

Prepare Soup: Peel shrimp; devein, if desired.

Bring coconut milk and next 3 ingredients to a boil in a large saucepan over medium heat. Add shrimp, peas, and mushrooms. Reduce heat to low, and simmer, stirring occasionally, 5 to 6 minutes or just until shrimp turn pink and vegetables are tender.

Spoon rice into bowls. Top with soup, and sprinkle with cilantro. Season with salt to taste.