Thai Green Curry Shrimp Soup

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.

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.

large shrimp, green curry paste, straw mushrooms, carrot, green beans, chinese cabbage, tamarind paste, brown sugar, fish sauce