Coconut Milk Soup with Shrimp, Rice Noodles and Soy Sprouts

Ingredients

• 4 chili peppers (red, dried)
• 2 onions
• 2 tbsp ginger (fresh grated)
• 1 stalk lemongrass (fresh chopped)
• 8 kemiri nuts (Asian store)
• 2 tsp shrimp paste (tube)
• 1 pinch saffron
• 4 tbsp oil
• 750 ml fish stock
• 500 g shrimp (frozen; ready to cook)
• 500 ml unsweetened coconut milk
• 100 g soy sprouts
• 500 g thin rice noodles
• 3 stalks Korean mint
• 1 tbsp fish sauce

Instructions

1. 1.

   Soak the chilies in hot water. Peel and chop the onions, then combine with ginger, lemongrass, nuts, shrimp paste, saffron and drained chilies in a tall vessel and add 2 tbsp oil. Blend into a fine paste.

2. 2.

   Remove shells from shrimp and rinse. Sauté the spice paste in 1 tbsp oil, pour in fish stock and coconut milk, and simmer uncovered for 5 minutes. Add shrimp and cook together for 1 minute.

3. 3.

   Wash soy sprouts, drain, add to soup and heat through.

4. 4.

   Prepare noodles according to package instructions, mix into soup, season with fish sauce.

5. 5.

   Serve the soup on 4-6 plates, garnished with mint.