Sweet, savory, salty and everything you want your curry to be.

Coconut Curry Shrimp Soup

Heat oil in a large saucepan over medium heat. Add mushrooms, green onions, curry paste, and ginger. Cook and stir for 4 to 6 minutes or until mushrooms are tender.

Stir in coconut milk, vegetable stock, water, and if desired, fish sauce; add broccoli. Bring mixture to boiling; reduce heat. Add rice noodles. Simmer, uncovered, for 5 minutes. Add shrimp and bell pepper. Cook for 3 to 4 minutes more or until shrimp turn opaque. Stir in lime juice.

Divide soup among 4 serving bowls. Garnish with cilantro and serrano pepper slices. Serve with lime wedges and, if desired, Sriracha.