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Shrimp & Coconut soup


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  • 8 oz shrimp
  • 2 14.5 oz cans chicken broth
  • 4 oz angel hair pasta or vermicelli broken into 2" pieces
  • 1 T curry powder
  • 1 C unsweetened coconut milk
  • sliced green onions or chives chopped



Step 1

in large saucepan bring broth to boiling. stir in pasta and curry powder. return to boiling. reduce heat. boil gently for 3 minutes. stir in shrimp, cook for 2 to 3 minutes more until shrimp are opaque and pasta is tender. stir in coconut milk. heat through. sprinkle with green onions

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