4 teaspoons chopped peeled fresh ginger 2 teaspoons fish sauce 1 teaspoon minced garlic 1 teaspoon grated lime rind 1/2 teaspoon chili paste with garlic 6 ounces medium shrimp, peeled and deveined 2 (14 ounce) cans chicken broth 1 1/2 cups light coconut milk 2 tablespoons chopped green onions 3 teaspoons chopped fresh cilantro 2 teaspoons fresh lime juice 1 cup hot cooked basmati rice
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. (Ed: I don't know what the rice is for)
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