Name: Spicy Coconut Shrimp Soup
Total time: 55 min
Yield: Makes 4 to 6 servings
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 ½ 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; ¼ cup chopped fresh basil; ¼ cup chopped fresh cilantro; ¼ cup sliced green onions; 1 Thai chile pepper, seeded and minced (optional)

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.

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Spicy Coconut Shrimp Soup

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