Thai Shrimp And Rice Soup

• 8 cups chicken stock
• 4 cups water
• 1 tablespoon green curry paste
• 4 garlic cloves, smashed
• 2 inches ginger, peeled and sliced
• 1 teaspoon coriander seed, crushed
• 2 cups cilantro (to garnish) or 2 cups Thai basil, plus some extra (to garnish)
• 1 cup jasmine rice
• 3/4 cup medium shrimp, peeled and deveined
• 1 (14 ounce) can coconut milk
• 1/4 lb snow peas, trimmed and cut into strips
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• salt
• lime wedge (to garnish)

1. Combine stock, water, curry paste, garlic, ginger, coriander, cilantro in a stockpot.
2. Simmer until ginger is softened, about 15 minutes.
3. Strain in a sieve lined with paper towels, and discard solids.
4. Return to stockpot.
5. Add rice, simmer uncovered 15 minutes.
6. Add shrimp and cook through until it turns pink, 3-4 minutes.
7. Add coconut milk, fish sauce and snow peas, cook 2-3 minutes more.
8. Remove from heat, stir in lime juice.
9. Garnish with lime wedges and extra basil or cilantro.

chicken stock, water, green curry, garlic, ginger, coriander seed, cilantro, jasmine rice, shrimp, coconut milk, snow peas, fish sauce, lime juice, salt, lime

Taken from www.food.com/recipe/thai-shrimp-and-rice-soup-80006 (may not work)