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Coconut Curry Soup With Shrimp

Recipe By: Kathy Dan from Platter Talk says Kathy says Debra C. says Kathy says Lisa@Lisa says Kathy says Lisa@Lisa's Dinnertime Dish says Angela says Kathy says Healing Tomato says Kathy says Michaela Kenkel says Lori Vachon says Jennifer A Stewart says Madi says Deanna says Agama says Kathy says

Ingredients

• 2 tbsp coconut oil (vegetable or peanut oil can be use)
• 1 red bell pepper, thinly sliced
• 5 oz white button mushrooms, stems removed and sliced
• 2 tbsp garlic, minced
• 2 tsp ginger, minced or grated
• 2 tbsp red curry paste
• 4 cups chicken stock (or fish stock)
• 2 tbsp soy sauce
• 3 tsp fish sauce
• 1 (14 ounces) can regular coconut milk
• 1/4 tsp pepper
• 1 teaspoon brown sugar
• 1 lb large shrimp, deveined and peeled
• 1 tablespoon lime juice
• ¼ cup green onions, sliced
• 2 tbsp fresh basil, chopped

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