This broth is a divine combination of strong and satisfying flavors, plus it's a super choice for a summer night when you want to eat outdoors. The piquant medley of superb aromas is led by a rush of garlic, butter finishes and a trail of spice and tart citrus notes. It's not a dish you'll soon forget.
Swap option: You can use chunks of any type of white fish instead of shrimp.
Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat slightly and simmer until slightly reduced and very flavorful, about 15 minutes.2.
Strain the soup into a clean pot and add the lemon zest, juice and the coconut milk and bring to a simmer. Add the shrimp and simmer until just cooked through, about 3 minutes.3.
Remove from the heat and stir in the butter until melted. Season with salt to taste. Serve in shallow bowls topped with parsley.