Note: You can use all raw shrimp in this recipe, which makes it VERY easy (I used Walmart's frozen raw shrimp), or you can make it with just chicken. I like to use a combination of both.
Grocery store tip: Coconut milk can be found in the Asian food aisle of the grocery store. As I've said before... I love coconut milk in soups, stir-fry's, cakes, and rice. It's great to have on hand! The chili paste and fish sauce can be found in the Asian aisle too, and are also good ingredients to keep on hand for a variety of Asian inspired dishes. Light coconut milk can be found at most grocery stores, but my Walmart does not carry it.
Coconut Milk Soup
- 2 Tbs chopped peeled fresh ginger
- 1 teaspoon fish sauce
- 4 cloves garlic, minced
- 1 1/2 teaspoons grated lime rind
- 3/4 teaspoon chile paste with garlic
- 9 ounces medium shrimp, peeled and deveined
- 2 cups diced potatoes
- 2 raw chicken breasts, cut into bite sized pieces
- 6 cups less-sodium chicken broth
- 2 1/4 cup light coconut milk
- 2-3 Tbs chopped green onions
- 2 Tbs teaspoons chopped fresh cilantro
- 3 teaspoon fresh lime juice (or juice of 1 whole lime)
- hot cooked jasmine rice
Combine the first 9 ingredients in large saucepan, and bring mixture to a boil. Reduce heat, and simmer, uncovered, 10 minutes or until potatoes are tender.
Remove from heat; stir in coconut milk, onions, chopped cilantro, and lime juice. Spoon rice into a soup bowl; ladle soup over rice.
