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

Preparation

  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.