Spicy Coconut Shrimp Soup

I've never made anything with coconut milk before, but this looks easy.  Where do you get curry paste from, though?

3-1/2 cups FF chicken broth
1 cup sliced mushrooms
1/4 cup finely chopped red bell pepper
1 T light brown sugar
1 T fish sauce
1/2 tsp grated peeled fresh giner
1/4 tsp red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
1/4 cup thinly sliced green onions
2 T thinly sliced fresh basil
2 T fresh lime juice

Combine first 7 ingredients in a lare saucepan over med-high heat; bring to boil.  Cover, reduce heat, and simmer 10 minutes.  Stir in the coconut milk; cook 2 minutes or until hot.  Add shrimp to pan; cook 3 minutes or until shrimp are done.  Remove from heat; stir in onions, basil, and juice.  

Yields 4 servings.  1-1/2 cups each.

per serving:  Cals--194, Fat--5.3 gms,  Protein--26 gms,  Carbs--9.9 gms,  Fiber--1.4 gms.  WW points--4  (not Core, but I believe this would be 0 points)

[TrudieC]

I cook a huge amount of Thai food and am a regular user of coconut milk (buy the lower fat one).  Here in Canada I can buy Thai Kitchen (that's the most popular brand here http://www.thaikitchen.com/index.html) curry paste (red, yellow, green) in my grocery store in the international section or I'm sure you can also buy in any gourmet shops or Asian food stores.  You will often find it with the coconut milk.

[sk123]

This sounds great. I'll be making this for sure!