Thai Green Curry Shrimp Soup

Name: Thai Green Curry Shrimp Soup
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4 serving(s)
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

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Recipe by Ed Kozak

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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READY IN: 1hr 5mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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

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