Curried Coconut Soup

• 1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)
• 1 extra-large vegetable bouillon cube
• 2 teaspoons grated fresh ginger
• 1 (8-oz.) package sliced fresh baby portobello mushrooms
• 1 (13.66-oz.) can coconut milk
• 3 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 to 1/2 tsp. ground red pepper
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

1. Devein shrimp, if desired.
2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.
3. The Sandwich: Toss together 1 cup chopped fresh snow peas, 2 grated carrots, 1 cup sliced English cucumber, and 1/4 cup bottled refrigerated ginger dressing. Spread 1/4 cup refrigerated hummus onto 4 large whole wheat wraps. Divide vegetable mixture among wraps, and roll up.

shrimp, vegetable bouillon cube, ginger, fresh baby portobello mushrooms, coconut milk, curry powder, salt, ground red pepper, fresh basil, fresh cilantro, lime juice

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