For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper.
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
Peel shrimp; devein, if desired.
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.