Instruction for Coconut Shrimp Soup

1. In a large pot over medium heat, add the olive oil, garlic, ginger and lemon grass. 
2. Give it a stir, then add the curry, crushed red pepper flakes and the broth. 
3. Increase the heat to medium-high bringing the broth to a light boil. 
4. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. 
5. Add the coconut milk and cabbage. 
6. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

Ingredients of Coconut Shrimp Soup

• 2 tablespoons olive oil 4 cloves garlic, minced 
• 4 teaspoons grated fresh ginger root 
• 4 teaspoons minced lemongrass or lemongrass paste 
• 1 teaspoon curry powder 
• 1/2 teaspoon crushed red pepper flakes 
• 2 cups vegetable broth 
• 1 pound medium shrimp, peeled and deveined 
• 4 cups Silk Unsweetened Coconut Milk 
• 2 cups cabbage, finely shredded 
• sea salt to taste 
• lime wedges, for serving 
• fresh cilantro or parsley, for serving 
• green onion, sliced, for serving