Spicy Shrimp and coconut Curry soup

By emtoothfxr

Mum and Dad loved this. Can fatten it up with some regular coconut milk and can vary the heat by adding more curry to it.

Ingredients

• 3/4 cup cooked basmati rice
• 2 tspns veg oil
• 2 tbspns minced peeled fresh ginger
• 1 tbspn green curry paste
• 1/2 tspn salt
• 1 14 oz can fat,free, less sodium chicken broth
• 1 13oz can lite coconut milk
• 1 lb clean shrimp
• 2 tbspns fresh lime juice
• 1/2 cup thinly sliced green onions
• 4 fresh basil leaves, thinly sliced

Preparation

Step 1

While rice is cooking, heat oil in a lg nonstick skillet over med-high heat. Add ginger, saute 1 min. Stir in curry paste and next 3 ingredients. Bring to boil, add shrimp and cook 3 mins. or until shrimp are done. Stir in lime juice.
Place cooked rice in individual serving bowls, spoon soup over rice. sprinkle with green onions and basil.