Shrimp Coconut Soup

This soup is quick and easy, and it is soooo good! Mia kept saying, "Mm...Mom, dis soup is ree good!" : ) The original recipe called for 3 Tablespoons of fish sauce (optional), but I thought that sounded like an awful lot of fish sauce. Having never actually used it before, I only used 1 teaspoon and I thought it was fine. The only other thing that I would change would be the addition of some rice noodles or other Asian noodles just to make the soup a little more hearty. But the flavor is great. This would probably even be good with chicken instead of shrimp, or another kind of mild fish, if for some odd reason you don't like shrimp. : )

Shrimp Coconut Soup

1 Tbsp sesame oil
1 1/2 pounds medium shrimp, peeled, tails removed
1 Tbsp grated fresh ginger
3 garlic cloves, minced
1 red bell pepper, finely diced
2 tsp Thai green curry paste
3 cans chicken broth
1 (13.5-ounce) can coconut milk
1 tsp fish sauce (optional)
2 to 3 Tbsp fresh lime juice
1 Tbsp brown sugar
Garnish: green onions, cut into 1/2-inch pieces, optional

Heat oil in a large pot over medium-high heat. Add shrimp; stir fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and saute 1 to 2 minutes or until tender. Stir in curry paste, broth, coconut milk and fish sauce. Add lime juice and brown sugar, and bring to a boil; reduce heat, and let simmer 5 minutes. Stir in shrimp. Garnish, if desired.
Serves 4