Categories: soup

Ingredients

• 1 14-1/2-ounce can chicken broth
• 1 small zucchini, cut into matchstick-size pieces (about 1-1/2 cups)
• 1 green onion, bias-cut into 1-1/4-inch slices (2 tablespoons)
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced fresh lemon grass or 1-1/2 teaspoons finely shredded lemon peel
• 1/4 teaspoon crushed red pepper
• 12 ounces small shrimp, peeled and deviled
• 1 14-ounce can coconut milk
• 2 tablespoons shredded fresh basil
• 2 tablespoons toasted shaved coconut

Directions

1. Bring broth to boiling in a saucepan. Add zucchini, green onion, ginger, lemon grass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.

2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with shredded basil and coconut. Makes 8 appetizer servings.

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