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Ingredients
| chicken broth: 14.5 oz |
| zucchini squash: 1 whole squash |
| onions: 1 |
| ginger (minced): 2 Tbl |
| lemon grass - citronella: 2 Tbl |
| orange peel: 1 1/2 tsp |
| red pepper flakes: 1/4 tsp |
| raw shrimp: 12 oz |
| canned coconut milk: 7 cups |
| fresh basil (chopped): 2 Tbl |
| canned coconut milk: 2 Tbl |
Oriental Shrimp Soup
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
8 serving(s)
Tags
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. 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.