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Thai   -   Spicy Vegetable And Shrimp Soup   adapted from The Complete Hot and Spicy Cookbook by Emma Callery

  • 1 Tablespoon Chile Paste
  • 2 Large Shallot -- finely chopped
  • 3 Medium Green Chile -- finely chopped
  • 1/2 Tablespoon Shrimp Paste
  • 1/4 Cup Dried Shrimp
  • 8 Cups Chicken Stock
  • 1 Small Butternut Squash -- diced
  • 1 Small Pumpkin -- diced
  • 4 Ounces Lemon Basil -- shedded
  • 1 Cup French Cut Green Beans
  • 1/2 Tablespoon Fish Sauce
  • 1 Cup Shrimp -- peeled
Directions In food processor, combine chile paste, shallots, chiles, shrimp paste and dried shrimp into a fine paste. Bring chicken stock and paste to a boil. Add vegetables, boil and add fish stock. Simmer until squash is cooked about 15 minutes. Add shrimp, remove from fire and serve with rice. Note: The shrimp will cook from the heat of the soup.
Serves 4
Time to Make 0:00

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