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Shrimp Soup

1 1/2 qt Shrimp stock
1 c Coconut milk
4 Red bliss potatoes; diced
2 Corn ears; kernels cut, and the cobs reserved
2 Lemongrass stalks; cut 1/2" pieces
1 tb Crushed red pepper
1/2 lb Shrimp; tails removed, split lengthwise
3 tb Chopped cilantro
2 tb Sliced scallions
Salt; to taste
Freshly-ground black pepper; to taste


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. This recipe yields 6 to 8 servings.


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