Coconut Shrimp Soup

Ingredients:

2 pounds medium shrimp, peeled and deveined
2 cups chicken stock
1 ¾ cup coconut milk
1 cup heavy cream
1 red bell pepper, diced
2 tablespoons scallions
1 clove garlic, crushed
1 Tbsp. ginger root, grated
1 Tbsp. coriander
1 Tsp. curry powder
½ Tsp. cracked pepper
dash Tabasco (or other hot sauce)

Preparation:

In a large saucepan over medium heat, brink chicken stock, garlic, ginger, coriander, curry powder, pepper, Tabasco, and coconut milk to a boil. Reduce to simmer for 5 minutes. Skim fat from top, return to simmer, add bell pepper and scallions. Add shrimp. Simmer 5 minutes or until shrimp turn pink. Remove from heat and stir in cream. Salt and pepper to taste.