Thursday Recipe - Ginger Shrimp Coconut Soup

This is a good soup; quick and easy. Feel free to mix up the vegetables.

Ginger Shrimp Coconut Soup

1 pound medium shrimp

2 T. soy sauce

1 T. finely minced fresh ginger

1/4 c. lemon juice

2 T. oil

1 T. honey

2 T. butter

1 small onion, finely diced

1 red bell pepper, seeded and cut into chunks

1 stalk of celery, sliced

1 c. mushrooms, sliced

1 can water chestnuts, sliced

1 12 oz can coconut milk

1/2 t. salt

1/2 t. black pepper

lime wedges for garnish

Hot sticky rice

Peel and devein shrimp, set aside. Mix soy sauce, ginger, lemon juice, oil, and honey. Toss with shrimp. Cover and refrigerate for 2-3 hours.

Melt butter in large heavy saucepan. Sauté onion, bell pepper, and celery until tender. Stir in shrimp with marinade and mushrooms. Cook on med high heat until shrimp is done, about 5 minutes. Add water chestnuts and coconut milk, stir in one can of water, cook just until heated through.

Using an ice cream scoop, mound rice in center of soup bowl. Ladle shrimp sauce around rice. Sprinkle with parsley or green onions if desired. Garnish with lime wedges. Serves 6-8.