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.