Spicy shrimp soup with coconut milk

Ingredients:

• 450 g peeled large shrimp
• 1 cup dry white wine
• 1 tbsp tomato paste
• 1 liter of chicken broth
• 1 tbsp fennel seeds
• 1 teaspoon of salt
• 1 teaspoon cayenne pepper
• 1/2 tsp paprika
• 1 bay leaf
• 1 sprig of thyme
• 450 gr. coconut milk
• 1.5 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
• 4 tbsp (60 g) butter
• 2 tablespoons chopped parsley

Preparation:

1. Combine wine and tomato paste in a medium saucepan until tomato paste dissolves.
   
   Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf, and thyme; bring to a boil over high heat. Reduce heat to low and simmer for about 15 minutes.
2. Pour the broth mixture through a fine sieve into a clean saucepan; discard any solids. Add coconut milk, lemon zest, and lemon juice to the broth mixture; bring to a simmer over medium heat.
   
   Add the shrimp and simmer over low heat until the shrimp are cooked through, about 3 minutes. Remove from heat and add the butter, stirring until melted. Serve the soup in small bowls and garnish with parsley.