Shrimp Coconut Soup

• 1 tablespoon sesame oil
• 1 pound medium fresh shrimp, peeled
• 1 tablespoon fresh grated ginger
• 2 garlic cloves, minced
• 1 red bell pepper, finely diced
• 2 teaspoons Thai green curry paste*
• 5 to 6 cups low-sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 3 tablespoons fish sauce (optional)
• 2 to 3 tablespoons fresh lime juice
• 1 tablespoon brown sugar
• Garnish: 2 green onions, cut into 1/2-inch pieces (about 1/4 cup)

1. Heat oil in a large pot over medium-high heat. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and saute 1 to 2 minutes or until tender. Stir in curry paste, broth, coconut milk, and, if desired, fish sauce. Add lime juice and brown sugar, and bring to a boil; reduce heat, and let simmer 5 minutes. Stir in shrimp. Garnish, if desired.
2. *Available in your grocer's ethnic foods section; red Asian chili sauce may be substituted.

sesame oil, fresh shrimp, ginger, garlic, red bell pepper, green curry, chicken broth, coconut milk, fish sauce, lime juice, brown sugar, green onions

Taken from www.myrecipes.com/recipe/shrimp-coconut-soup (may not work)