Ingredients
Directions
1.
PEEL and WASH shrimp; SET aside in refrigerator.
2.
In a large Dutch oven over medium-high heat, ADD half of oil and HEAT; MIX remaining oil with ginger and garlic; SAUTE mixture until fragrant, about 1 to 2 minutes.
3.
ADD broth, milk, sugar, juice and paste; STIR; bring mixture to a BOIL; REDUCE heat to medium.
4.
ADD mushrooms and bell pepper; COOK, STIRRING often, until pepper is crisp-tender, about 3 to 5 minutes.
5.
ADD shrimp; COOK, STIRRING, until shrimp curls and turns pink, about 2 minutes.
6.
REMOVE from heat; ADD basil, cilantro and onions; STIR together.