Spicy Coconut Shrimp Soup.

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Spicy Coconut Shrimp Soup from Tosha:

3 1/2 cup chicken broth

1 cup sliced mushrooms

1/4 cup finely chopped red bell pepper

1 T light brown sugar

1 T fish sauce

1/2 tsp grated peeled fresh ginger

1/4 tsp red curry paste

1 cup light coconut milk

1 lb large shrimp, peeled and deveined

1/4 cup thinly sliced green onions

2 T thinly sliced fresh basil

2 T fresh lime juice

Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat and simmer 10 minutes.

Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil and juice just before serving.