Thai-Style Shrimp Soup

  • 1 Pkg  Rossi Pasta Lemon Pepper Fettuccini
  • 1 14 1/2  ounce  can chicken broth
  • 1  small zucchini, cut into matchstick size pieces (about 1 1/2 cups)
  • 1  green onion, bias cut into 1 1/4 inch slices (2 tablespoons)
  • 2  tablespoon  minced fresh ginger
  • 2  tablespoon  minced fresh lemon grass or 1 1/2 tsp finely shredded lemon peel
  • 1/4  teaspoon  crushed red pepper
  • 12  ounce  small shrimp, peeled and deveined
  • 1 14oz  can coconut milk
  • 2  tablespoon  shredded fresh basil
  • 2  tablespoon  toasted shaved coconut
  •   fresh basil springs (optional)
In saucepan bring broth to boiling. Add zucchini, green onion, lemon grass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes, stirring occasionally. Add shrimp simmer uncovered 1 to 3 minutes or until opaque. Add coconut milk. Heat thoroughly (do not boil). Then in a separate pot, cook pasta according to directions or until tender, drain. Add to soup. Ladle into bowls. Top with shredded basil, coconut, and basil sprig, if desired.