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Stirring in peanut butter at the end rounds out the spiciness and adds body to this Thai soup, but fish sauce is the real secret here, used for its savory-salty punch.

Whole Living, December 2011

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Credit: Johnny Miller

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Servings:
4
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Ingredients

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Directions

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  • In a medium saucepan, simmer stock, garlic, chiles, ginger, and fish sauce for 10 minutes.

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  • Whisk in peanut butter. Add shrimp and cook until opaque, about 1 minute. Remove from heat.

  • To serve, fill bowls with baby spinach. Ladle soup over spinach and garnish with scallion.

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