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.