Sopa tailandesa de coco rápida y fácil para una persona

Ingredientes

• 1 14.5-ounce can (about 1 7/8 cups) chicken broth
• 3 ounces medium shrimp (peeled and deveined)
• 2 teaspoon chopped peeled fresh ginger
• 1 teaspoon fish sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon lime zest (optional)
• 1/4 teaspoon Thai chili garlic paste
• 3/4 cup lite coconut milk
• 1 tablespoon chopped green onion
• 1 1/2 teaspoons chopped fresh cilantro or Thai basil
• 1/2 teaspoon fresh lime juice
• 1/3 cup hot cooked basmati rice

Preparación

1. 1

   Add the broth, shrimp, ginger, fish sauce, garlic, zest, and chili garlic paste to a medium saucepan over medium heat. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, for 10 minutes.

2. 2

   Remove the pan from the heat, and stir in the coconut milk, onions, cilantro, and lime juice. Spoon the rice into a soup bowl, and ladle the soup over the rice.