Coconut Shrimp Soup

1 can chicken broth

1 can lite coconut milk

lemon grass

red pepper flakes

3 cloves garlic, peeled and sliced

¼ tsp toasted coriander seeds

¼ lime

ginger, shredded or diced

½ pound raw, pelled shrimp


Heat the chicken broth and cocnut milk with the lime juice and spices added.

Lemon grass should be laid as flat as possible and pressed with the back of a spoon, then cut in 2" strips. Not much is needed, say 3 or 4 strips per person.


When the soup is hot, add the shrimp and cook for five minutes, or until the shrimp lose translucency.


Serves 4.