In a food processor, combine the garlic, ginger, chilies, cilantro, lime zest, lime juice, salt, and olive oil. Process to a coarse puree.

Place wine and coconut milk in a large pot set over high heat. Stir in cilantro mixture, and bring to a boil. Reduce heat to medium-high, and simmer broth for about 5 minutes. Add shrimp, cover, and cook until shrimp are pink and cooked through, about 4 minutes. Serve shrimp immediately. Ladle into soup bowls along with the broth