Fast & Easy Thai Coconut Soup for One
 
Prep time
Cook time
Total time
 
This easy recipe will make you feel like a chef! And it's a cream delight that was meant to be dairy free.
Author:
Serves: 1 servings
Ingredients
  • 1 (14.5-ounce) can (about 1⅞ cups) chicken broth
  • 3 ounces medium shrimp, peeled and deveined
  • 2 teaspoon chopped peeled fresh ginger
  • 1 teaspoon fish sauce
  • ½ teaspoon minced garlic
  • ½ teaspoon lime zest (optional)
  • ¼ teaspoon Thai chili garlic paste
  • ¾ cup lite coconut milk
  • 1 tablespoon chopped green onion
  • 1½ teaspoons chopped fresh cilantro or Thai basil
  • ½ teaspoon fresh lime juice
  • ⅓ cup hot cooked basmati rice
Instructions
  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. 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/thai-coconut-soup