Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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-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
Directions[]
- Combine first 7 ingredients in a medium saucepan; bring to a boil.
- Reduce heat; 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.
Yield: 1 serving (serving size: about 2 1/2 cups)