In a pan, heat half the oil over medium heat. Cook the shallots and garlic for 1 minute.
Add the rice and 375 ml (1 1/2 cups) of water. Bring to a boil, cover and let simmer on low for 18 to 20 minutes, until the liquid is completely absorbed.
In another pan, heat the rest of the oil over medium heat. Cook the shrimp 1 minute on each side.
Pour in the Haiku Thai soup and bring to a boil.
Add the rice and continue heating for 1 minute while stirring.
Serve the soup in bowls. Sprinkle with coriander leaves and green onion.
Recipe developed by Pratico-Pratiques.com