Ingredients
* 3 cups low-sodium chicken broth
* 1 14-oz can unsweetened light coconut milk
* 1 tsp red curry paste
* 1 tbsp fish sauce
* 2 tsp grated fresh ginger
* 1 garlic clove, crushed
* 1/2 tsp kosher salt
* 1 cup (4 oz) green beans, cut into --inch pieces
* 3/4 lb medium shrimp, peeled and deveined
* 2 scallions, thinly sliced
* Lime wedges
Directions
1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.
2. Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime. Makes 5 cups.
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