I avoid shredded/flaked coconut like the plague, but I LOVE coconut milk. I'm going to make this tonight, and probably double the recipe for leftovers.
Coconut Shrimp Soup
1 cup light
1 cup water
½ teaspoon red curry paste
¼ teaspoon salt
1 (2 x ½ inch) strip of lime peel
¾ pound peeled and deveined large shrimp
½ cup julienne-cut fresh basil
Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink. Remove and discard lime peel; stir in basil.