Provided by Florence Fabricant
Categories lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in a heavy saucepan. Add lemon grass, ginger, garlic and shallots and sauté over low heat until soft. Meanwhile, place coconut milk, stock, 1/2 cup wine, fish sauce and lime juice in another saucepan. Bring to a gentle simmer.
- Add rice to saucepan with lemon grass and cook, stirring, a minute or two. Add remaining wine and cook, stirring, until it is absorbed. Add 1/2 cup coconut milk mixture and stir until it is absorbed, then continue adding the mixture, 1/2 cup at a time, stirring constantly. Rice should be al dente after about 15 minutes.
- Stir in shrimp; cook until they turn pink, 3 to 5 minutes. Fold in mint. Season with salt and pepper and divide among soup plates. Serve.
Nutrition Facts : @context http, Calories 509, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 23 grams, Fiber 2 grams, Protein 23 grams, SaturatedFat 15 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams
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