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4-6
Easy
By Keith Floyd
Published 2004
Amazingly, carrots and shrimp do go together. With the lemongrass, mint, chiles, lemon juice, and lime leaves, this soup is very light and very quick to make.
Heat the carrot juice in a pan with the lemongrass, chiles, lime leaves, cilantro, and mint and simmer gently for about 5 minutes.
Add the fish sauce, lime juice, and salt and pepper to taste, then add the shrimp and cook for an additional 2-3 minutes, or until the shrimp have turned pink.
Serve into bowls and top each bowl with some melted butter and chopped cilantro.
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