PEEL and WASH shrimp; SET aside in refrigerator.
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.
ADD broth, milk, sugar, juice and paste; STIR; bring mixture to a BOIL; REDUCE heat to medium.
ADD mushrooms and bell pepper; COOK, STIRRING often, until pepper is crisp-tender, about 3 to 5 minutes.
ADD shrimp; COOK, STIRRING, until shrimp curls and turns pink, about 2 minutes.
REMOVE from heat; ADD basil, cilantro and onions; STIR together.
1. May use either medium to large shrimp (35-45 per pound), ready to peel (headless and deveined) 2. May substitute chicken broth (veggie broth can be hard to find)
Per Serving (excluding unknown items): 442 Calories; 29g Fat (56.6% calories from fat); 10g Protein; 40g Carbohydrate; 7g Dietary Fiber; 2mg Cholesterol; 1646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Vegetable; 1/2 Fruit; 6 Fat; 0 Other Carbohydrates.