Categories: Soup- Stew- Chowder- Chili

Ingredients

• 1 lb. unpeeled, medium-size raw gulf shrimp (36/40 count)
• 1 Tbsp. fresh ginger
• 4 garlic cloves, minced
• 2 tsp. olive oil
• 4 cups vegetable broth
• 1 (13.5 oz.) can unsweetened coconut milk
• 2 1/2 Tbsp. fish sauce
• 1 Tbsp. light brown sugar
• 1 Tbsp. fresh lime juice
• 2 tsp. red curry paste
• 1 (8 oz.) pkg. 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)

Directions

1. Peel shrimp; devein , if desired.
2. Saute 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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