Thai Soup Of Yellow Curry, Coconut Milk And Salmon

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Washington Post


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1 quart Creamy Butternut Squash Soup, such as Imagine or Organic

2 cups fish stock, such as Kitchen Basics brand, or 2 cups clam juice

1 can (14 ounces) unsweetened coconut milk

1 tablespoon Thai-style yellow curry paste

1 tablespoon sugar

1 bunch scallions, white and tender green parts, chopped

1/2 bunch cilantro, stems and leaves, chopped

8 ounces cooked salmon, pulled into bite-size pieces

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