Thai Coconut Shrimp and Rice Soup

This soup is light and spicy - so comforting on a cold fall day.

Ingredients

1 pound uncooked large shrimp
3 cups water mixed with vegetable broth powder
1 onion, minced
8 quarter-size slices fresh ginger or 1 tablespoon powdered ginger
6 tablespoons fresh lemon juice
2 jalapeño chilies, split lengthwise (or red pepper flakes)
2 bay leaves
1 tablespoon grated lemon peel
1 cup canned unsweetened coconut milk
1 tablespoon nampla (fish sauce), or soy sauce
2 teaspoons garlic chili sauce
3 cups hot cooked white rice

1/4 cup fresh chopped green onion

1/4 cup fresh cilantro

salt and pepper to taste

1. Remove shell and tail from the shrimp. 
2. Saute onion in olive oil in a heavy pan until translucent. 
3. Add water, shrimp shells and tail, ginger, lemon juice, jalapeno or red pepper flakes, bay leaves, and lemon peel. 
4. Bring to a boil and simmer for 30 minutes. 
5. Remove shrimp shells and tails from the soup. 
6. Add coconut milk, fish sauce (or soy sauce), chili sauce, and heat through. 
7. Add the shrimp and cook through. 
8. Add salt and pepper to taste. 
9. Add the rice and heat through.