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Nutrition information coming soon.
SIMMER prawns in enough water to cover in large saucepan 1 to 2 minutes or just until they turn pink. Cool prawns in the stock, then peel. Reserve 2 cups of the stock.
BRING reserved 2 cups stock to boil in saucepan on high heat. Stir in green curry paste. Add mushrooms, green papaya, green beans and Chinese cabbage. Return to boil. Reduce heat to low; simmer until vegetables are just tender. Stir in tamarind paste, sugar and fish sauce.
TO SERVE, divide prawns among each bowl. Ladle soup over prawns.