Thai Green Curry Shrimp Soup

• 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

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.

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

Taken from www.food.com/recipe/thai-green-curry-shrimp-soup-305449 (may not work)