3/4 lb (375 g) prawns or large shrimp, unpeeled
2 tsp (10 mL) Thai Kitchen® Green Curry Paste
1/4 lb (125 g) straw mushrooms
1/2 cup (125 mL) shredded green (unripe) papaya or carrot
1/2 cup (125 mL) green beans, cut into 1-inch (2 cm) pieces
1 cup (250 mL) Chinese cabbage, cut into 1-inch (2 cm) pieces
2 tbsp (30 mL) tamarind paste
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) 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 (500 mL) of the stock.
Bring reserved 2 cups (500 mL) 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 bowls. Ladle soup over prawns.