Spicy Thai Coconut & Shrimp Soup

Ingredients

2 T olive oil
1 1/2 cups mushrooms, any type, sliced
1/2 cup red bell pepper, diced
1 inch ginger, peeled and minced
4 cloves garlic, minced
half a stalk lemon grass, cut lengthwise
2 tsp Thai red curry paste

4 cups chicken broth
1 15 oz. can coconut milk
1 tbsp sugar
3 tsp soy sauce

1 lb. peeled & de-veined shrimp, tails removed
fresh cilantro, chopped

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the curry paste. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass.  Add shrimp and continue to cook until they turn pink.  Serve in individual bowls and top with cilantro.