Curried Shrimp And Tomato Soup

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Washington Post


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2 tablespoons vegetable oil

1 medium onion, cut into small dice

1 medium clove garlic, minced

1 1/2-inch piece of peeled ginger root, minced

3 tablespoons mild curry powder

1 cup unsweetened regular or reduced-fat coconut milk

4 cups vegetable broth

1 tablespoon sugar

1 tablespoon Asian fish sauce (may substitute low-sodium soy sauce

1 to 2 medium vine-ripened tomatoes, cut into quarters

8 ounces frozen, peeled and deveined uncooked shrimp

Fresh bean sprouts, for garnish

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