Quick Coconut Soup

== 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)
Category:Low-calorie Recipes
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