Spicy Coconut Shrimp Soup

Ingredients:
3½ cups fat-free,less-sodium chicken broth
1 cup sliced mushrooms
¼ cup finely chopped red bell pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
½ teaspoon grated peeled fresh ginger
¼ teaspoon red curry paste
1 cup light coconut milk
1 pound large shrimp, peeled and deveined
¼ cup thinly sliced green onions
2 tablespoons thinly sliced fresh basil
2 tablespoons fresh lime juice

Directions:
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.