Shrimp in a Coconut, Ginger and Lemongrass Broth

Ingredients

1 quart shrimp or fish stock
1 tablespoon minced garlic
2 tablespoons minced shallots
1 stalk lemon grass, finely sliced crosswise
1/4 cup julienned ginger
6 kaffir lime leaves, julienned or a combination of 6 teaspoons finely grated lime zest and 3 teaspooons finely grated lemon zest
2 tablespoons Thai fish sauce (nam pla)
2 tablespoons Thai hot chili sauce (sriracha)
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
1 14-ounce can unsweetened coconut milk
1 teaspoon salt
1 pound small peeled shrimp
1/4 cup chopped cilantro
2 tablespoons minced green onions

Place all of the ingredients except shrimp, cilantro and green onions in a medium pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes. Strain and return to the pot. Bring to a boil, add the shrimp and cook until the shrimp are firm and pink, 3 to 4 minutes. Stir in the cilantro and green onions, and serve.