Ingredients 

• 3 cups low-sodium chicken broth
• 1 ¼ cup or 1 can of 13.5 oz Sun & Dragon Coconut Milk fat 12-14%
• 1 tsp red curry paste
• 1 Tbsp fish sauce (nahm plah)
• 2 tsp TAS ginger in brine (stripped), drained
• 1 garlic clove, crushed
• 1/2 tsp kosher salt
• 1 cup (4 oz) green beans, cut into --inch pieces
• 3/4 lb medium shrimp, peeled and deveined
• 2 scallions, thinly sliced
• Lime wedges

Directions: 

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

2. Add green beans and cook 2 min.

3. Add shrimp and cook until pink, 5 min.

4. Top soup with scallions and serve with lime

Source : www.lhj.com