Thai Green Curry Shrimp Soup - cooking recipe

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

Preparation

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.