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Curry Coconut Soup with Shrimp

You can also turn this soup into a great noodle dish with portions of hot, cooked rice noodles added to your serving bowls!

1-1/2 pounds medium size shrimp, peeled and deveined
1 vegetable bouillon cube
2 tsp grated fresh ginger (ginger keeps in the freezer for months!)
1 (8 oz) package sliced fresh baby portobello mushrooms
1 (13.66 oz) can coconut milk
3 tsp curry powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes (more if you like it spicy)
1/4 cup chopped fresh basil
1/2 cup chopped fresh cilantro
1 tbsp fresh lime juice
Garnishes:  fresh cilantro sprigs, lime slices, hot cooked rice noodles

Stir together bouillon cube, ginger and 3 cups water in a large saucepan.  Bring to a boil over medium-high heat.  Add shrimp and cook, stirring oftern, for 2 minutes.  Add mushrooms, coconut milk, curry powder, salt, pepper and red pepper flakes; cook 5 minutes or until shrimp turn pink.  Stir in basil, cilantro and lime juice just before serving.

Image: Wikimedia Commons

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03/18/2014 10:04AM
Curry Coconut Soup with Shrimp
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