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KATHY S
Thai coconut shrimp soup
Thai coconut shrimp soup.
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Ingredients
Directions
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Pour the broth and coconut milk into a pan and bring to the boil.
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Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips.
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Peel the ginger and cut into wafer-thin slices. Cut the onion into half rings.
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Add the red pepper, ginger, onion and sugar to the stock. Cook for 10 minutes on medium heat.
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Clean the mushrooms with kitchen paper and cut into quarters.
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Add the mushrooms and cook for another 3 minutes until they are al dente.
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Clean the lime, grate the green skin of the lime and squeeze the fruit.
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Add the shrimp and season the soup with the fish sauce, lime zest and juice.
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Divide the soup over the bowls and sprinkle with the coriander.
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Nutrition
255Calories
Sodium0% DV2.020mg
Fat28% DV18g
Protein20% DV10g
Carbs4% DV12g
Fiber8% DV2g
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