Spicy Thai Coconut & Shrimp Soup

Ingredients

2 T olive oil
1 1/2 cups mushrooms, any type, sliced
1/2 cup red bell pepper, diced
1 inch ginger, peeled and minced
4 cloves garlic, minced
half a stalk lemon grass, cut lengthwise
2 tsp Thai red curry paste

4 cups chicken broth
1 15 oz. can coconut milk
1 tbsp sugar
3 tsp soy sauce

1 lb. peeled & de-veined shrimp, tails removed
fresh cilantro, chopped

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the curry paste. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass.  Add shrimp and continue to cook until they turn pink.  Serve in individual bowls and top with cilantro.

Creme of Coconut Poke Cake

Super moist and flavorful, this luscious cake is a must when you are craving the richness and sweetness of coconut.  It's simple to put together.  Waiting for it to chill thoroughly is the hardest part of this recipe.

Ingredients:

1 box white cake mix, prepared according to instructions on box
1 can sweetened condensed milk
1 can Creme of Coconut NOT coconut milk
1 12 oz. container of non-dairy topping
1 8 oz. pkg, sweetened coconut

Prepare cake mix and bake in a greased and floured 9x12 dish.
While cake is baking combine the sweetened condensed milk and the Creme of Coconut in a bowl and whisk until smooth.
Immediately after cake is removed from the oven, poke holes all over the top (I used a chop stick) and pour the milk mixture over the top.
Allow to cool completely before placing it in the fridge to chill.  Once the cake is thoroughly chilled, spread non-dairy topping over the top and sprinkle coconut evenly over it.  Return to the fridge and

Enjoy!