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. 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.