Blackout Soup (a.k.a. Shrimp Coconut Curry Ramen Soup)

Ingredients

• 4 (15-ounce) cans chicken broth
• 1 (15-ounce) can coconut milk
• 1 tablespoons butter
• 1 pound shrimp
• 2 ½ tablespoons red curry paste
• ½ jalapeno, sliced
• ½ teaspoon pepper
• 2 large carrots, peeled, shredded
• 12 ounces mushrooms, sliced
• 3 stalks lemongrass, peeled
• 1 red bell pepper, sliced into strips
• 1 orange bell pepper, sliced into strips
• 1 tablespoon fresh ginger, minced
• 1 small bok choy, sliced
• 1 tablespoon fish sauce
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• ¼ cup brown sugar
• 4 to 6 ramen noodle packets (We bought ours fresh at an Asian market, can sub with dry packets, add more or less depending on how "soupy" you want it to be)
• Green onion, chopped (for garnish)

Directions

1. In a large sauce pan over medium heat, add coconut milk, butter and curry paste. Stir to combine. 
2. Add jalapeno, pepper and raw shrimp; cook until shrimp is half-done, about 5 minutes. 
3. Add remaining veggies: carrots, mushroom, lemon grass, red bell pepper, orange bell pepper, ginger and bok choy. Sautee with the shrimp until shrimp is cooked through, about 5 minutes. 
4. Add chicken broth, fish sauce, soy sauce, lime juice and brown sugar to the pot. Bring to a boil; reduce heat and simmer for 20 minutes to integrate flavors. 
5. Add ramen noodles; simmer until noodles are cooked, 6-8 minutes. 
6. Remove lemongrass stalks.