Spicy Coconut Shrimp Soup

• 1 pound unpeeled, medium-size raw Gulf shrimp (36/40 count)
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 2 teaspoons olive oil
• 4 cups vegetable broth
• 1 (13.5-oz.) can unsweetened coconut milk
• 2 1/2 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons red curry paste
• 1 (8-oz.) package sliced fresh mushrooms
• 1 medium-size red bell pepper, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1 Thai chile pepper, seeded and minced (optional)

1. Peel shrimp; devein, if desired.
2. Saute ginger and garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant. Add broth and next 5 ingredients. Bring broth mixture to a boil, and reduce heat to medium. Add mushrooms and bell pepper, and cook, stirring often, 3 to 5 minutes or until crisp-tender. Add shrimp, and cook 1 to 2 minutes or just until shrimp turn pink. Remove from heat. Add basil, next 2 ingredients, and, if desired, chile pepper.

shrimp, ginger, garlic, olive oil, vegetable broth, unsweetened coconut milk, fish sauce, light brown sugar, lime juice, red curry, mushrooms, red bell pepper, fresh basil, fresh cilantro, green onions, chile pepper

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