Thai inspired coconut curry shrimp soup

For the soup

1  Tablespoon coconut or other oil
1 red pepper, diced
5 oz. mushrooms (I had portobello mushrooms but white button mushrooms will work too)
1 teaspoon  minced garlic/ garlic powder
1/2 teaspoon ginger, grated or minced
1 teaspoon curry powder  or 1/2 teaspoon red curry paste
1 teaspoon turmeric
4 cups of water
1 can (14 oz) coconut milk
1 lb. shrimp, cleaned and deveined
1 bock choy, rinsed

For serving.
1 lime, juiced
1/4 cup scallions, sliced
1/4 cup fresh basil, chopped
1/8-1/4 teaspoon cayenne pepper
5 oz. rice noodles

Heat oil with about a Tablespoon water in a large soup pot over medium heat. Add red pepper, mushrooms, garlic, ginger, close with a lid and cook for about 5 minutes. Add curry powder, water, coconut milk, continue cooking for 5 more minutes. Add shrimp and cook for 3-4 minutes (if you overcook the shrimp it will become rubbery). Add the bock choy and turn off the stove. Cook rice noodles according to the package directions. Add to the soup right before serving. Serve with scallions, basil, lime juice and cayenne pepper.
Bon appetit

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