Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes.
Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve.
Recipe courtesy of Sandra Lee