Thai Spicy Coconut Shrimp Soup
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Instructions
1 • In a medium sauce pan combine coconut milk, chicken broth, lime juice, ginger, garlic, chopped lemon grass
and fish sauce. Bring to a boil, then add cream cheese and blend well.
2 • Let simmer gently for about 8 to 10 minutes. Then strain soup into a clean pan. Then return soup to a low
heat and add baby corn and slice shiitake mushrooms.
3 • Add medium shrimp and stirring occasionally, for about 5 - 7 minutes, or until the shrimp are pink in color.
4 • Ladle into small bowls and garnished with red pepper flakes and spring onions.
