Thai Coconut Shrimp Soup

Ingredients:

• 1 Tablespoon Coconut oil
• 1 shallot minced
• 1/3 cup red bell peppers finely diced (about a half of a medium sized pepper)
• 1 1/2 cups sliced mushrooms about 5 ounces
• 2 Tablespoon red curry paste
• 1 Tablespoon ginger peeled, grated
• 1 quart chicken broth
• 1 Tablespoon Swerve brown sugar
• 2 Tablespoons fish sauce
• 1 can light coconut milk 13.5 ounces
• 1 lb. Portico 21/25ct. P&D Tail-on Shrimp – SUPC: 6734939
• 1/2 cup green onions thinly sliced (about 2)
• 2 Tablespoons basil thinly sliced, chiffonade.
• 2 Tablespoon fresh lime juice

Directions:

1. In a large saucepan, heat one tablespoon of coconut oil over medium heat. Add shallots, and stir, cooking just until fragrant. About 1-2 minutes.
2. Add bell peppers, mushrooms, curry paste, ginger, chicken broth, brown sugar, and fish sauce and bring to a boil. Reduce to simmer. Cover and cook until hot and bubbly, about 8 minutes.
3. Add coconut milk and return to a simmer. Add shrimp and cook just until pink and cooked through, about 3-5 minutes.
4. Remove from heat and add sliced green onions, lime juice and fresh basil