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Thai Shrimp Curry Soup



1½ pounds shrimp, peeled and deveined or whole with heads on

3 tablespoons red curry paste

2 tablespoons olive oil

¼ cup green onion or green garlic, finely sliced, white and green parts

4 cups shrimp stock or chicken broth

1 cup Swiss chard (about six leaves), ribs removed and chopped, leaves thinly sliced

½ cup coconut milk

1 cup cooked rice

Basil chiffonade and lime wedges for garnish


  1. Toss shrimp with red curry paste until coated, set aside.
  2. Heat oil in large saucepan until shimmery, about 1 minute. Add shrimp and green onions and sauté until shrimp turn pink around the edges, about 2 minutes.
  3. Add stock and bring to a boil. Reduce heat to low, add Swiss chard, and simmer for 5 minutes. Stir in coconut milk and cooked rice.
  4. Season to taste with salt and pepper and garnish with basil and a wedge of lime.
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