Light coconut milk adds subtle flavor to this spicy soup for two. Use a vegetable peeler to remove the strip of rind from the lime, but be careful to avoid the bitter white pith.
Oxmoor House MARCH 2010
1. Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink. Remove and discard lime rind; stir in basil.
Serve with: Edamame Salad
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