Oriental Shrimp Soup

Name: Oriental Shrimp 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

10 ingredients

1 steps

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

{"0":"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."}