Spicy Thai Coconut Shrimp Soup

• 2 Tablespoons Smart Balance Light Margarine
• 2 teaspoons Chopped Thai Red Chili, Seeds Removed
• 2 Tablespoons Fresh Lemongrass, Chopped
• 6 cloves Garlic, Minced
• 1 Tablespoon Ginger, Peeled And Minced
• 5 cups Fat Free, Low Sodium Chicken Broth
• 2 cans (13.5 Oz. Size) Light Coconut Milk
• 3 Tablespoons Fish Sauce
• 2 teaspoons Black Pepper
• 1 teaspoon Salt
• 1 Tablespoon Lemon Juice
• 8 whole Basil Leaves, Chopped Into Ribbons
• 16 whole Large Shrimp, Raw, Peeled And Deveined, Tails Off (can Substitute 1 Cup, Chopped Raw Chicken)

1. In a large pot over medium-high heat, melt the margarine. Add the chili and the lemongrass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.
2. Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

margarine, red chili, fresh lemongrass, garlic, ginger, chicken broth, light coconut milk, fish sauce, black pepper, salt, lemon juice, basil, shrimp

Taken from tastykitchen.com/recipes/soups/spicy-thai-coconut-shrimp-soup/ (may not work)