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Curried Coconut Shrimp Soup


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1 carton (32 ounces) fat free, low-sodium vegetable broth

2 cups water

3 carrots, julienned

8 ounces snow peas, cut into thin strips

1 1/2 tablespoons reduced-sodium soy sauce

1 tablespoon grated fresh ginger

1 clove garlic, minced

6 ounces soba (100% buckwheat) noodles or whole wheat angel hair, broken in half

1 pound large shrimp, peeled and deveined

1 cup light coconut milk

1/4 teaspoon green curry paste

4 scallions, diagonally sliced

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