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“Winter is soup time, I adore Thai food, and my husband is a shrimp lover, so with the help of Ladies' Home Journal, I altered a couple things and came up with this mildly spicy dish which we both really enjoyed. Maybe you will too.”
READY IN:
25mins
SERVES:
2-3
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
  2. Add green beans and cook 2 minutes.
  3. Add shrimp and cook until pink, (~5 minutes).
  4. Top soup with green onions and serve with sliced lime and crusty bread.
  5. A glass of dry white wine will really make it over the top:).

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