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Spicy Coconut Shrimp Soup

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Hands-on time 55 mins
Total time 55 mins
Yield Makes 4 to 6 servings
For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper.

Ingredients

  • 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)

How to Make It

  1. Peel shrimp; devein, if desired.

  2. Sauté 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.