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Gang Luang Gung
Yellow shrimp soup

11 prawns
3 tbsp yellow curry paste (see recipe)
100 ml asemwater
250 ml Water
2 tbsp fish sauce
1 tbsp palm sugar
50 g pickled bamboo shoots
Clean the prawns, but leave the head. Fry the curry paste in a pan for 1 minute and add the water. When it boils, add the remaining ingredients and cook for 2 minutes.
Serve with rice.
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