Curry adds a warm hue and exotic flavors to a coconut-shrimp based soup. Look for naan bread to serve on the side.

Thai Coconut Shrimp Soup

Heat oil in a Dutch oven over medium heat. Add leek, ginger and curry paste. Cook and stir until leeks are softened. Stir in carrots, broth, fish sauce and brown sugar. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.

Stir in coconut milk, mushrooms and bell pepper. Simmer for 10 minutes more.

Stir in shrimp, lemon zest and juice and basil; heat through.

Serve soup over rice noodles. If desired, garnish with cilantro.

Naan Bread Fix-Up: Thaw naan bread, found in your Hy-Vee HealthMarket freezer case, according to package directions. Combine melted butter and minced garlic; brush on naan and sprinkle with cilantro. Bake in 400F oven for 3-5 minutes or until warm. Sprinkle with sea salt, to taste.