Shrimp Soup

Ingredients

1 1/2 quarts shrimp stock
1 cup coconut milk
4 red bliss potatoes, diced
2 ears of corn, kernels cut, cobs reserved
2 stalks lemongrass, cut in 1/2-inch pieces
1 tablespoon crushed red pepper
1/2 pound shrimp, tails removed, split lengthwise
3 tablespoons chopped cilantro
2 tablespoons sliced scallions
Salt and pepper

Instructions

In a large soup pot combine stock, coconut milk, potatoes, corn kernels and cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25 minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and scallions; adjust seasonings. Simmer until shrimp turn pink, about 5 minutes.

Yield: 6 to 8 servings