Coconut shrimp soup

Vegetable oil	1 tablespoon
Onion, chopped	½ cup
Fish or chicken stock	2 cups
Lemongrass, fresh inner stalk, minced	12-inch stalk
Garlic, minced	2 cloves
Ginger, freshly grated	2 teaspoons
Serrano or jalapeño chile, minced	1
Cilantro, freshly chopped	¼ cup
Coconut milk	2 cups
Shrimp, raw, shelled, deveined	1 pound
Salt
Pepper, freshly ground
Green onions, chopped	¼ cup

1. Heat the oil in a large saucepan, add the onion, and sauté until it starts to turn golden, about 15 minutes.
2. Add the stock, lemongrass, garlic, ginger, chile (include seeds if a spicier soup is desired), and 2 tablespoons cilantro.
3. Bring to a boil, and then lower the heat to a simmer for 10 minutes.
4. Add coconut milk, and heat to just below boiling.
5. Add the shrimp, and continue cooking until they turn white and curl tightly, about 2 minutes.
6. Season to taste with salt and pepper.
7. Garnish with green onions and cilantro.

Source: Recipes from the Pacific Rim by Marjie Lambert