Quick Coconut Soup

Quick Coconut Soup


  • 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 1/2-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


Combine the first 7 ingredients in a medium saucepan, and bring mixture to a boil. Reduce heat, and 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.

    It's difficult to prepare just 1/3 cup of rice, so go ahead and make 1 cup, and use the rest later in a stir-fry or fried rice. 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.
  • Yield: 1 serving (serving size: about 2 1/2 cups)

Nutritional Information

Calories per serving: 340
Caloriesfromfat per serving: 28%
Fat per serving: 10.7g
Saturated fat per serving: 6.3g
Monounsaturated fat per serving: 0.6g
Polyunsaturated fat per serving: 0.7g
Protein per serving: 30g
Carbohydrate per serving: 27.3g
Fiber per serving: 1.1g
Cholesterol per serving: 129mg
Iron per serving: 7.3mg
Sodium per serving: 995mg
Calcium per serving: 92mg