In a large pot warm Crisco* Vegetable Oil and sauté coriander seed, lemon grass, garlic, ginger and sliced chili until fragrant, 2 minutes. Slowly pour in broth and stir in potatoes, gently boil until potatoes are tender, 10 to 12 minutes.
Stir in Green Giant* Canned Corn and coconut cream, reduce heat to low medium heat and simmer for 10 minutes, season with salt and pepper.
Serve in a low bowl. Arrange 2 to 3 pieces of coconut shrimp on top; drizzle with chili oil and honey. Garnish with sliced chili and cilantro leaves.