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Saffron-Ginger Rice With Thai Red Curry Soup

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2 cups vegetable broth

1 cup MAHATMA Jasmine Enriched Thai Fragrant Long Grain rice

1 teaspoon grated fresh ginger

1/2 teaspoon kosher salt

1/8 teaspoon ground saffron

1 pound unpeeled, medium-size raw shrimp (31/40 count)

2 (14-oz.) cans light coconut milk

1/2 cup vegetable broth

1 1/2 tablespoons red curry paste

1 1/3 cups halved sugar snap peas

1 (4-oz.) package sliced fresh gourmet mushroom blend

1 cup loosely packed fresh cilantro leaves

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