Thai Coconut Soup with Shrimp

• oil
• 1 shallot minced
• 1/3 cup red bell peppers finely diced (about a half of a medium sized pepper)
• 1 1/2 cups sliced mushrooms about 5 ounces
• 2 Tablespoon red curry paste
• 1 Tablespoon ginger peeled, grated
• 1 quart  broth
• 1 Tablespoon brown sugar
• 2 Tablespoons fish sauce
• 1 can coconut milk 13.5 ounces
• 1 pound large shrimp peeled and deveined* (21-25 per pound)
• 1/2 cup green onions thinly sliced (about 2)
• 2 Tablespoons basil thinly sliced,
• 2 Tablespoon fresh lime juice

Instructions

1. In a large saucepan, heat one tablespoon of oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
2. Add bell peppers, mushrooms, curry paste, ginger, broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
3. Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
4. Remove from heat and add sliced green onions, lime juice and fresh basil.