Coconut Curry Soup with Shrimp
Rinse the scallions, trim and thinly slice. Peel the garlic and chop. Rinse the tomatoes, cut into quarters, remove the seeds and dice. Peel the zucchini and dice.
Heat the oil in a large saucepan over high heat. Sauté the scallions, ginger, garlic, tomatoes and zucchini for 4-5 minutes. Add the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer over medium heat for about 3 minutes. Add the shrimp and simmer until heated through. Serve in bowls.