Spicy Shrimp Soup with a Thai Twist

This is a longtime DuMond favorite. Ace and Sallie have made this soup countless times, and have served it to Mark and his family on numerous occasions. It's an elegant dish, suitable for royalty, but easy to make, especially if you have a sous chef in the kitchen doing your mincing, chopping and shrimp-peeling-and-deveining.

2 Tbsp. peanut oil
2 Tbsp. minced fresh ginger
2 Tbsp. fresh chopped garlic
1/2 tsp. (or more) dried crushed red pepper
5 cups homemade chicken (or vegetable) stock
1 Tbsp. lime peel, cut up the size of match sticks (green part only)
1/2 cup long grain white rice
3/4 lb. uncooked deveined shrimp (20 per lb size)
6 to 8 large fresh mushrooms, quartered
1 can regular coconut milk
1/2 cup chopped red onion
3 Tbsp. fresh lime juice
4 green onions, sliced on the bias.

Heat the oil in a heavy large saucepan over medium heat. Add ginger, red pepper flakes and garlic. Saute about 1 minute until aromatic. Add stock and lime peel, bring to a boil; stir in rice and lime peel, bring to a boil, reduce heat, cover and simmer for 20 minutes.

Add the next four ingredients, cook on medium for 5 more minutes just until shrimp are opaque. Remove from heat, add 1/2 the lime juice.

Pour into serving bowls, garnish with a touch of lime juice and green onion. Serve and enjoy with a nice piece of rustic homemade bread.