Red Curry Soup with Shrimp

This is REALLY easy to make and only takes about 20 minutes.
Serves 1 (multiply the ingredients out for more people)

Ingredients:

• 1/2 can coconut milk (regular or lite. Use more for a thicker soup)
• 1 can vegetable broth (you can use chicken broth as well)
• 1.5 tbsp. red curry paste (use more or less to taste)
• 1 - 2 cups vegetables (any combination of: squash, zucchini, carrots, asparagus, snow/sugar snap peas, yellow cabbage, fresh spinach)
• 1 - 2 cloves garlic
• 1/4 cup onion
• 6 shrimp (cooked and deveined)
• Optional: red pepper flakes for added spice

Cut up all vegetables. Dice onion. Mince the garlic (or use garlic press if you have one).

Turn on stove to low/med heat and put in a little of the broth and add the onions, garlic and curry paste. Cook for about 2 -3 minutes.

Add the broth and coconut milk. Stir until everything mixes. It's OK if the coconut milk seems clumpy. It will break up as it heats up and as you stir it.

 
Turn the heat up to med/med high. Add the vegetables that need to cook the longest (carrots, asparagus, etc). After a few minutes add the rest of the vegetables. If you're using spinach, add it at the very end.

 
Cook until vegetables are at desired tenderness (approximately 8-10 minutes). Add shrimp and serve! Add red pepper flakes to make it a bit more spicy.