Coconut Curry Soup with Shrimp

Ingredients

• 2 tbsp coconut oil (vegetable or peanut oil can be use)
• 1 red bell pepper, thinly sliced
• 5 oz white button mushrooms, stems removed and sliced
• 2 tbsp garlic, minced
• 2 tsp ginger, minced or grated
• 2 tbsp Thai red curry paste
• 4 cups chicken stock (or fish stock)
• 2 tbsp soy sauce
• 3 tsp fish sauce
• 1 (14 ounces) can regular coconut milk
• 1 teaspoon brown sugar
• 1/4 tsp pepper
• 1 lb large shrimp, deveined and peeled
• 1 tablespoon lime juice
• 1/4 cup green onions, sliced
• 2 tbsp fresh basil, chopped

Instructions

1. 1

   Heat oil in a large soup pot over medium heat.

2. 2

   Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.

3. 3

   Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.

4. 4

   Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.

5. 5

   Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!

6. 6

   Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.