Instructions: Heat oil in medium pan. Add ginger, chili, red bell pepper, shallot and corn; saute over medium heat until bell pepper is tender, about 10 minutes. Add broth; bring to boil. Reduce heat to low. Add coconut milk, fish sauce and shrimp. Simmer until shrimp are cooked through, about 5 minutes.

Stir in 2 tablespoons lime juice, cilantro and green onion. Season with pepper. Taste. Soup should be hot and tangy. If not, add additional 1 tablespoon lime juice.

This recipe yields 2 servings.

Comments: This time of the winter when I want a hot entree - fast - I often make soup. I start with a chicken-broth base and add whatevers available. A refrigerator filled with odds and ends of vegetables inspired a Thai-style shrimp soup. Its delicious, ready in minutes and can be adapted to be used with whatever vegetables the refrigerator yields.

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