Coconut Red Curry Summer Soup With Raw Vegetables And Grilled Shrimp

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Apron Strings
Nutrition per serving    (USDA % daily values)
CAL
433
FAT
137%
CHOL
0%
SOD
142%

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Ingredients for 4 servings

2 cans (14 ounces each) coconut milk

1 tablespoon red curry paste

4 cups vegetable broth

1 nob (about 4 inches) fresh ginger, sliced in 1/4 inch slices

3 cloves garlic, sliced

2 tablespoons tamari soy sauce

2 tablespoons fish sauce (omit for vegetarian version)

1 tablespoon lime juice

1 tablespoon sugar (or other sweetener to taste) ( I used stevia)

A few dashes cayenne pepper sauce to taste (I like Frank’s Red Hot)

Salt and Pepper to taste

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