Curried Shrimp and Vegetable Soup

Ingredients

• 2 tablespoons canola oil
• 2 medium onions, finely diced
• 4 garlic cloves, minced
• 2 teaspoons gingerroot, minced
• 2 cups mushrooms, thinly sliced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/8 teaspoon cayenne pepper
• 4 cups vegetable stock

• 1 (14 ounce) can unsweetened coconut milk
• 1 teaspoon salt
• 2 large potatoes, peeled and diced (waxy)
• 1 1/2 cups green beans, cut into 1 inch lengths
• 1/4 cup red pepper, very finely diced (1/4 inch)
• 1/2 cup fine egg noodles or vermicelli (1 inch pieces)
• 2 tablespoons lemon juice
• 16 ounces cooked shrimp, small (or medium)

Directions

1. 1

   Warm oil in large stockpot over medium heat.

2. 2

   Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.

3. 3

   Add the mushrooms and saute for 5 minutes.

4. 4

   Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.

5. 5

   Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.

6. 6

   Add the potatoes and cook for 10 minutes stirring occasionally.

7. 7

   Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.

8. 8

   Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).

9. 9

   Stir in the lemon juice just before serving.

10. 10

    Serve with bread and enjoy!