Shrimp Double Nut Soup

This sweet soup uses sweetened cream of coconut and vegetable broth as the liquid, with shrimp and whole kernel corn, plus anise and curry powder for flavor. The servings are topped with radish slices and two kinds of "nuts"--coconut and hazelnuts.

Ingredients:

• 10 oz. frozen corn, thawed
• 3 tbsp. butter
• 2, 14-oz cans cream of coconut
• 1, 14-oz can vegetable broth
• 2 star anise pods
• 1 tsp curry powder
• 8 oz peeled & deveined medium shrimp
• Salt & pepper to taste
• 4 oz toasted coconut flakes
• 4 oz toasted chopped hazelnuts
• 4 radishes thinly sliced

Directions:

In a medium stockpot, cook corn in butter over medium heat for 7 min. Add cream of coconut, vegetable broth, star anise, curry powder and shrimp; cook until shrimp are done (20 minutes.) Add salt & pepper, if necessary. Remove star anise. Ladle soup into 4 or 6 bowls; top with coconut, hazelnuts, and radishes.

Number of Servings: 4 to 6

Notes from the Cook: Serve with thinly sliced French bread.