Spicy Coconut Shrimp Soup

Ingredients

• 2.5 tablespoons fish sauce 
• 0.3 cup basil fresh chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon ginger fresh grated
• 8 oz mushrooms fresh sliced
• 4  garlic cloves minced
• 0.3 cup green onions sliced
• 1 tablespoon brown sugar light
• 1 tablespoon juice of lime fresh
• 2 teaspoons olive oil 
• 1 medium size bell pepper red chopped
• 2 teaspoons curry paste red
• 1 pound gulf shrimp raw unpeeled ()
• 13.5 oz coconut milk unsweetened canned
• 4 cups vegetable broth 

Equipment

• dutch oven

Directions

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