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    You are in: Home / Recipes / Thai Green Curry Shrimp Soup Recipe
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    Thai Green Curry Shrimp Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    5 mins

    1 hrs

    Ed Kozak's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on January 13, 2011


      I really liked this soup. I only had cooked shrimp so I used water instead of stock. I added more veggies than called for too. DP thought it would be better if we had raw shrimp with the heads on for more flavor. We served it over rice for dinner. I think we will make this one again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Thai Green Curry Shrimp Soup

    Serving Size: 1 (177 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 140.2
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 135.6 mg
    Sodium 603.6 mg
    Total Carbohydrate 10.9 g
    Dietary Fiber 1.9 g
    Sugars 6.7 g
    Protein 20.1 g

    The following items or measurements are not included:

    green curry paste

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