Thai red curry soup

6  cups		vegetable broth
1/4  cup		1-inch ginger, peeled and cut into slices
8  ounces		white mushrooms, sliced
13-1/2  ounces		lite coconut milk
3  tablespoons		red curry paste
3  teaspoons		brown sugar (optional)
1  cup		Cooked Zucchini - Sliced
2  ounces		Fresh Spinach Leaf
2  tablespoons		Cilantro - Fresh, Leaf
3		Fresh Lime Juice-Yield Per Wedges
1/4  cup		Green Onion - Chopped

Tip: For nutritional information on all the ingredients in Thai red curry soup just click on each ingredient name. Then adjust the serving size for any Thai red curry soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

instructions

Bring broth and ginger to a boil over high heat. Once broth has come to a boil, use a slotted spoon to remove ginger. Add vegetables and reduce heat to medium-low; cook about 5 minutes, or until mushrooms are softened.
Stir in coconut milk, curry paste, and brown sugar. Remove from heat and ladle into bowls; serve with green onions, cilantro, basil, and lime wedges.