Spicy Coconut Shrimp Soup

– 1 pound of medium-sized raw Gulf shrimp – 1 tablespoon grated fresh ginger – 4 garlic cloves, minced – 2 teaspoons olive oil – 4 cups vegetable broth – 1 can (13.5 oz.) unsweetened coconut milk – 2 ½ tablespoons fish sauce – 1 tablespoon light brown sugar


– 1 tablespoon fresh lime juice – 2 teaspoons red curry paste – 1 package (8 oz.) sliced fresh mushroom – 1 medium-sized red bell pepper, chopped – ¼ cup chopped fresh basil – ¼ cup chopped fresh cilantro – ¼ cup sliced green onion – 1 Thai chile pepper, seeded and minced (optional)


Peel the shrimp and remove the veins if you prefer.

In a large pot, heat olive oil over medium-high heat. Add grated ginger and minced garlic, and cook for 1 to 2 minutes until they smell nice. 

Pour in the vegetable broth, coconut milk, fish sauce, brown sugar, lime juice, and red curry paste. Bring the mixture to a boil, then reduce the heat to medium. 

Add the sliced mushrooms and chopped bell pepper. Cook for 3 to 5 minutes, stirring occasionally, until they are cooked but still slightly crisp. 

Add the shrimp and cook for 1 to 2 minutes until they turn pink. 

Remove the pot from the heat. Stir in the chopped basil, cilantro, green onions, and minced Thai chile pepper if you like it spicy.