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

1. 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. 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.

chicken broth, zucchini, green onion, fresh ginger, lemon grass, red pepper, shrimp, coconut milk, fresh basil, coconut

Taken from www.epicurious.com/recipes/member/views/oriental-shrimp-soup-1257824 (may not work)