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This is one of our favorite soup recipes. We first had it at a dinner party while we were home for Christmas in 2003. The original recipe calls for green beans, but we always use broccoli.

• 1 Tbsp oil
• 12 oz shrimp, peeled and deveined
• 1 tsp red curry paste
• 8 oz broccoli florets
• 1 can chicken broth (14 1/2 oz)
• 1 Tbsp fish sauce
• 1 can unsweetened coconut milk

1. Heat oil in a large saucepan, stir fry shrimp with curry paste until shrimp is cooked through. Remove shrimp and set aside.
2. Add broccoli and a little more oil to the pan and stir fry broccoli, allowing it to brown slightly.
3. Add chicken broth and scrape up and bit on the bottom of the pan. Add fish sauce and bring to a boil.
4. Add coconut milk and return shrimp to the pan. Heat through.

The original recipe used 1 Tbsp of red curry paste, but that's too hot for Heather. 1 tsp is enough for some background heat, 1 Tbsp will make your nose run.