Spicy Coconut Shrimp Soup

INGREDIENTS

• 1 pound unpeeled, medium-size raw Gulf shrimp (36/40 count)
• 1 tablespoon grated fresh ginger
• 4 garlic cloves, minced
• 2 teaspoons olive oil
• 4 cups vegetable broth
• 1 (13.5-oz.) can unsweetened coconut milk
• 2 1/2 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons red curry paste
• 1 (8-oz.) package sliced fresh mushrooms
• 1 medium-size red bell pepper, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• 1 Thai chile pepper, seeded and minced (optional)