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Ingredients

• 4 cups  low-sodium chicken broth
• 1 1-inch  piece peeled ginger, cut into 6 thin slices
• 2 tablespoons  fish sauce
• 1 tablespoon  light-brown sugar
• 1/4 teaspoon  Asian chili sauce
• 1 cup  instant brown rice
• 1 cup  light coconut milk
• 1 cup  sliced mushrooms
• 1   red bell pepper, cut into thin slices
• 1 cup  sugar snap peas
• 12-ounces  large shrimp, peeled and deveined
• 2 tablespoons  lime juice
• 1/4 cup  chopped scallions

Description

This One-pot Meal Uses Light Coconut Milk For The Soup Base To Keep The Fat And Calories Low In This Shrimp And Vegetable Dinner.

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