Thai Coconut Noodle and Shrimp Soup
If you have not had to try Thai cuisine yet, then this soup is a great occasion to start an acquaintance. It has all the iconic Thai products: lemongrass, shrimp, fish sauce, coconut milk, lime and chili.
400 ml coconut milk
250 ml chicken stock or water120 g rice noodles
250 g raw peeled large shrimp
2 cm ginger root
2 cloves of garlic
1 sweet red pepper
1 stem of lemongrass
2 tbsp. l fish sauce
2 tbsp. l light soy sauce
2.5 tbsp. l Sahara
1/2 / 1 tbsp. l hot chili sauce
1-2 tbsp. l thai red curry paste
1/2 tsp ground turmeric
1-2 tbsp. l vegetable oil
golden bean sprouts
STEP-BY-STEP COOKING RECIPE
Pour dry noodles with boiling water and leave for 10 minutes. Then flip into a colander and rinse with cold water.
cutting vegetables and spices
Peel shallots, garlic and ginger. Finely chop the shallots and garlic, ginger grate on a fine grater. Cut the pepper in half, remove the seeds, cut into strips. At lemongrass, remove the upper leaves, break the stem with a hammer or a heavy knife.
frying onions and spices
In a saucepan, heat the oil over medium heat. Add shallots and ginger, fry, stirring, until aroma, about 3 minutes. Add garlic, turmeric and curry paste and continue to fry for 1-2 minutes.
Pour in coconut milk and broth, add lemongrass and bring to a boil. Add bell peppers, soy and fish sauce, sugar and chili sauce. Put the shrimp in the soup and simmer for 5 minutes.
Add the noodles to the soup, squeeze the juice from the lime, warm for 1 minute, and remove from heat. Remove lemongrass.
Pour the soup into bowls. Add basil, bean sprouts and thinly chopped green onions to each bowl.