Thai Green Curry Shrimp Soup |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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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. Ingredients:
12 ounces large shrimp, unpeeled |
2 teaspoons green curry paste |
4 ounces straw mushrooms |
1/2 cup carrot, shredded |
1/2 cup green beans, cut into 1-inch pieces |
1 cup chinese cabbage, cut into 1-inch pieces |
2 tablespoons tamarind paste |
1 tablespoon brown sugar or 1 tablespoon palm sugar |
1 tablespoon fish sauce |
Directions:
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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