Step 1

Heat oil in a large soup pot over medium heat.

Step 2

Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.

Step 3

Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.

Step 4

Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.

Step 5

Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!

Step 6

Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.