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Thai Coconut Shrimp Soup

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Ingredients

4 cups low-sodium chicken broth

1 1 inch piece peeled ginger, cut into 6 thin slices

2 tablespoons fish sauce

1 tablespoon light-brown sugar

1/4 teaspoon Asian chili sauce

1 cup instant brown rice

1 cup light coconut milk

1 cup sliced mushrooms

1 red bell pepper, cut into thin slices

1 cup sugar snap peas

12 ounces large shrimp, peeled and deveined

2 tablespoons lime juice

1/4 cup chopped scallions

Directions

1. In a large pot, bring the chicken broth, ginger, fish sauce, sugar and chili sauce to a boil. Add the rice and cook 5 minutes. Add the coconut milk, mushrooms, pepper slices and peas; reduce heat and simmer gently for 2 minutes. Add shrimp and simmer until cooked through, 2 to 3 minutes. Remove from heat and stir in lime juice; ladle into bowls and top with scallions.

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