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Quick and easy, this vibrant Cambodian-style Coconut Shrimp Soup with coconut milk, green beans, and tomatoes is perfect for a weeknight supper!
cooking.nytimes.com
This recipe is by Mark Bittman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a recipe I came up with while trying to figure out what to do with stuff I had on hand. It was so good my husband asked me to publish it and share it with the world. Southwestern food is my specialty. It is especially good with the Fabulous French Loaves recipe on this site.