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Thai Shrimp Curry Soup

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Ingredients

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

Directions

  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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