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Thai Green Curry Shrimp Soup

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“This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.”
1hr 5mins

Ingredients Nutrition


  1. In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
  2. Cool shrimp in the stock and then peel.
  3. Reserve 4 cups of the stock. Set Aside.
  4. Heat the reserved 4 cups of stock in a saucepan over high heat.
  5. Stir in the green curry paste.
  6. Add the mushrooms, carrot, green beans, and cabbage.
  7. Bring to a boil then reduce heat and simmer until vegetables are just tender.
  8. Stir in tamarind paste, sugar, and fish sauce.
  9. Place some shrimp in a bowl and ladle in the soup.

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