Thai Shrimp Soup

Ingredients
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 tablespoons minced fresh ginger
1-1/2 teaspoons finely shredded lemon peel or lime peel
1/4 teaspoon crushed red pepper
12 ounces small shrimp, peeled and deviled
1 14-ounce can coconut milk
2 tablespoons finely chopped cilantro
2 tablespoons toasted shaved coconut
Directions
1. Bring broth to boiling in a saucepan. Add green onion, ginger, lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally. Add zucchini. ( I don't add the zucchini earlier because then it gets overcooked and mushy!)

2. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls. Top with cilantro and coconut. Serve immediately. I tried to make this ahead of time and serve it at a dinner and the zucchini was then over cooked and the shrimp became tough. So sorry this is not a make ahead recipe, but it is so delicious and light! You could probably substitute chicken if shrimp isn't your favorite. Give it a try!