Add rice, water, coconut milk and salt to a medium pot and bring to a boil. Lower heat and cover. Cook for ~20 mins, then fluff with a fork and cover to keep warm.
While rice is cooking, bring remaining coconut milk to a gentle simmer in a skillet over medium heat. Add ginger, lemongrass, garlic, shallot, lime zest, lime juice and fish sauce. Stir to combine.
Simmer for 5-6 mins, then add shrimp and reduce heat to low. Cover and cook for 3-4 mins or until shrimp are cooked through.
Remove from heat. Divide rice and shrimp into two shallow bowls and reserve poaching liquid.
Strain poaching liquid through a fine mesh strainer to remove solids. Ladle or pour poaching liquid around shrimp and rice.
Serve with vegetables and lime wedges.
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