Red Curry Shrimp Soup | Willie's Supervalu

Ingredients

• 1 can (15 oz each) Hunt's® Tomato Sauce
• 1-1/2 cups reduced-sodium chicken broth
• 1/4 cup red curry paste
• 3/4 pound peeled and deveined shrimp, thawed if frozen
• 1 tablespoon grated fresh ginger
• 8 ounces sliced baby portobello mushrooms
• 2-1/2 cups chopped baby bok choy
• PAM® Coconut Oil No-Stick Cooking Spray