Oriental Shrimp Soup
(from salonx’s recipe box)
Source: better homes and garden.com
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
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
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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.
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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.