There are the cold summer soups like Gazpacho but we were looking for something different.  Even though its served hot it’s still a refreshing soup that goes well with summer parties.

Ingredients:

• 1/2 lb of shrimp, peeled
• 1/2 teaspoon of toasted coriander seeds
• 1/2 piece of shredded fresh ginger
• sprig of basil, finely chopped
• 1 cup coconut milk
• 1 cup of chicken stock
• 1 sprig of lemon grass
• 3 cloves of garlic
• lime zest of 1/2 of a lime
• 1/4 Jalapeno pepper seeded

Bring all the ingredients to a boil except for the shrimp and basil.  Simmer for 15/20 minutes.  Add shrimp and cook for 3 minutes.  Garnish with basil and serve.  This recipe says it serves 2 but we feel its more like 4 when served as a soup before a meal.

Made by Sally and Bob for Jim and Judy’s Barbeque dinner 2009.  Recipe comes from a cookbook called “Don’t Stop The Cook, a complete guide to Carribean Food Recipes”.