Ingredients

3 cups low-sodium chicken broth

1 14-oz can unsweetened light coconut milk

1 tsp red curry paste

1 tsp fish sauce

2 tsp grated fresh ginger

1 garlic clove, crushed

1/2 tsp salt

1 cup green beans, cut into 1-inch pieces

1/2 lb medium shrimp, peeled and deveined

2 scallions, thinly sliced

Lime wedges

Preparation

  1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.

  2. Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime.