Thai Green Curry Shrimp Soup

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.

* Per serving · 4 servings · Values may vary.