This soup is super. If you like you can omit the shrimp and just do the veggies, or you can add organic chicken in place of the shrimp as well.

YIELD: _{4-6 SERVINGS} TOTAL TIME: _{25 MINUTES}

INGREDIENTS:

2 Tbsp olive oil

2 cups sliced mushrooms

1 organic red or green bell pepper

Fresh ginger, minced

1 Tbsp red curry paste, free of MSG

3-4 cups vegetable broth

1 15 oz can coconut milk

1 Tbsp fish sauce

1 Tbsp unrefined sugar

Fresh cilantro

3 chopped kaffir lime leaves or juice of 1 lime

12 oz cooked shrimp

1/4 chopped scallions

Cooked rice noddles, optional

DIRECTIONS:

1. Place oil, mushrooms and bell pepper in a large soup pot over medium-high heat. Cook for 2-3 minutes. Add the curry paste and ginger and stir until the curry is mixed through with the veggies.
2. Add the broth and kaffir lime leaves and simmer for 8-10 minutes. Add the coconut milk, fish sauce, sugar and simmer for an extra 2 minutes. Turn heat down to a minimum and add the shrimp and lime juice if using instead of the lime leaves and stir.
3. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more curry paste.
4. If using rice noddles, place some on each bowl. Ladle the soup over the noddles and sprinkle a little fresh coriander and scallions on each bowl.