Oriental Shrimp Soup
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
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.
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.