3/4 pound prawns or large shrimp, unpeeled
2 teaspoons Thai Kitchen® Green Curry Paste
4 ounces straw mushrooms
1/2 cup shredded green (unripe) papaya or carrot
1/2 cup green beans, cut into 1-inch pieces
1 cup Chinese cabbage, cut into 1-inch pieces
2 tablespoons tamarind paste
1 tablespoon brown sugar
1 tablespoon Thai Kitchen® Premium Fish Sauce
SIMMER prawns in enough water to cover in large saucepan 1 to 2 minutes or just until they turn pink. Cool prawns in the stock, then peel. Reserve 2 cups of the stock.
BRING reserved 2 cups stock to boil in saucepan on high heat. Stir in green curry paste. Add mushrooms, green papaya, green beans and Chinese cabbage. Return to boil. Reduce heat to low; simmer until vegetables are just tender. Stir in tamarind paste, sugar and fish sauce.
TO SERVE, divide prawns among each bowl. Ladle soup over prawns.