Spicy Coconut Shrimp Soup

Makes 4 servings

ingredients

3 1/2 cups fat-free, less-sodium 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 t. grated peeled fresh ginger
1/4 t. red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 T. thinly sliced fresh basil
2 T. fresh lime juice

directions

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.

Source: Sue Byrom