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INGREDIENTS
Ingredients
- 3/4 pound prawns or large shrimp, unpeeled
- 2 teaspoon Thai Kitchen® Gluten Free Green Curry Paste
- 1/4 ounces straw mushrooms
- 1/2 cup shredded green (unripe) papaya or carrot
- 1/2 cup green beans, cut into 1-inch (2 cm) pieces
- 1 cup Chinese cabbage, cut into 1-inch (2 cm) pieces
- 2 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
INSTRUCTIONS
- 1 SIMMER prawns in enough water to cover in large saucepan 1 to 2 minutes or just until they turn pink. Cool prawns in the stock, then peel. Reserve 2 cups of the stock.
- 2 BRING reserved 2 cups stock to boil in saucepan on high heat. Stir in green curry paste. Add mushrooms, green papaya, green beans and Chinese cabbage. Return to boil. Reduce heat to low; simmer until vegetables are just tender. Stir in tamarind paste, sugar and fish sauce.
- 3 TO SERVE, divide prawns among each bowl. Ladle soup over prawns.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
