Singapore Noodle Soup with Shrimp

Ingredients

• 250 g Chinese rice noodles
• 1 stalk lemongrass
• 2 shallots
• 2 Garlic cloves
• 0.5 chili pepper
• 2 tsp turmeric
• 0.5 tsp ground coriander
• 1.5 tbsp crab butter
• 500 ml coconut milk
• 1 tbsp sesame oil (for sautéing)
• 300 ml fish stock
• 300 ml poultry broth
• Salt
• 1 tsp Honey
• 3 spring onions
• 500 g shrimp (prepped, peeled and deveined)
• 1 tbsp grated organic lime zest
• coriander leaves (for garnish)

Instructions

1. 1.

   Prepare rice noodles according to package instructions and drain; cut slightly shorter.

2. 2.

   Clean lemongrass, remove outer layers, finely chop the stalks.

3. 3.

   Peel shallots and garlic cloves, dice finely. Deseed and finely chop chili pepper. Blend these with turmeric, coriander, crab butter and 100 ml coconut milk using an immersion blender until smooth.

4. 4.

   Heat a little oil in a large pot, sauté the mixture with lemongrass for about 1 minute while stirring. Deglaze with fish stock, poultry broth, and remaining coconut milk; bring to a boil, season with salt and honey, then simmer gently for about 15 minutes.

5. 5.

   Wash spring onions, trim, and slice into thin rings.

6. 6.

   Add shrimp to the soup, cook until done, add noodles, warm through, adjust seasoning. Serve in bowls topped with spring onion rings, lime zest, and coriander leaves.