Ingredients:

2 tablespoons olive oil

4 cloves garlic, minced

4 teaspoons grated fresh ginger root

4 teaspoons minced lemongrass

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 Napa cabbage, finely shredded

sea salt to taste

lime wedges, for serving

fresh cilantro or parsley, for serving

green onion, sliced, for serving

Directions:

1. In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil.

2. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes.

3. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.

4. Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you’d like.

Bon Appetit!