Thai Coconut Shrimp Soup

  • 2 tablespoons coconut or vegetable oil
  • 6 baby bok choy, chopped
  • 1 red bell pepper, thinly sliced
  • 5 ounces white button mushrooms, stems removed and sliced
  • 2 tablespoons garlic, minced
  • 2 teaspoons ginger, minced or grated
  • 2 tablespoons red curry paste
  • 4 cups chicken or fish stock
  • 2 tablespoons soy sauce
  • 3 teaspoons fish sauce
  • 1 (14-ounce) can regular coconut milk
  • 1 teaspoon brown sugar
  • 1/4 teaspoon pepper
  • 1 pound large shrimp, deveined and peeled
  • 1 tablespoon lime juice
  • 1/4 cup green onions, sliced
  • 2 tablespoons fresh basil, chopped
  • 2 big handfuls bean sprouts

Heat oil in a large soup pot over medium heat. Add bok choy and red bell pepper; sauté about 2 minutes. Add mushrooms; sauté another 3 minutes. Add garlic and ginger; sauté just until fragrant. Stir in red curry paste. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper; bring to a simmer. Add shrimp and cook just until they turn pink, about 3-4 minutes (do not overcook or they will be rubbery). Remove from heat and stir in lime juice, green onions, basil and bean sprouts. Serve hot. Makes 4 servings.