Noodle Shrimp Soup with Coconut Milk

Ingredients

• 1 Shallot
• 2 Garlic cloves
• 3 cm fresh ginger
• 1 stalk lemongrass
• 1 tbsp fish sauce
• 1 tbsp sambal oelek
• 1 tbsp lime juice
• 1 tsp cumin
• 1 bunch Coriander
• 2 Spring Onions
• 250 g bean sprouts
• 200 g tofu
• 1 tbsp Sesame oil
• 750 ml fish stock
• 1 tsp shrimp paste
• 350 ml coconut milk
• 400 g shrimp (peeled and deveined)
• 120 g glass noodles
• coriander for garnish

Instructions

1. 1.

   For the curry paste, peel and finely chop the shallot and garlic. Peel and grate the ginger finely. Trim and finely chop the lemongrass. Mix the onions, garlic, ginger, and lemongrass with the remaining ingredients and blend into a smooth paste. Wash the coriander, strip leaves from stems, and chop.

2. 2.

   Trim the spring onions into thin rings. Rinse and drain the bean sprouts. Dice the tofu, pan‑fry in oil until golden brown, then set aside. Combine fish stock with shrimp paste and curry paste, bring to a boil, reduce heat, add coconut milk, shrimp, spring onions, and tofu; simmer gently for 2 minutes.

3. 3.

   Stir in the bean sprouts and continue simmering for another 1–2 minutes. Fold in coriander. Cook glass noodles according to package instructions, drain, place hot in bowls, pour soup over them, and serve garnished with coriander.