Thai Coconut Shrimp Soup
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
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.
sounds good but how many servings does this make?
8/18/2011 05:48:06 PM Report Abuse