Singapore Shrimp Soup with Noodles

Ingredients

• 400 g pre-cooked shrimp
• 1 tbsp oil
• 100 g glass noodles
• 150 g tofu
• 750 ml fish stock
• 350 ml coconut milk
• 1 tsp shrimp paste
• 250 g bean sprouts
• 3 spring onions
• 1 bunch Coriander
• coriander (for garnish)
• 1 Shallot
• 2 Garlic cloves
• 1 piece ginger (3 cm)
• 1 stalk lemongrass
• 1 tbsp fish sauce
• 1 tbsp sambal oelek
• 1 tbsp lime juice
• 1 tsp cumin

Instructions

1. 1.

   For the curry paste, peel and finely chop the shallot and garlic. Grate the ginger very finely. Clean and finely chop the lemongrass. Mix onions, garlic, ginger, and lemongrass, then blend with the remaining ingredients to a fine puree.

2. 2.

   Wash coriander, pluck leaves from stems and chop. Trim spring onion and slice into thin rings. Rinse bean sprouts and drain. Dice tofu, fry in oil until golden brown, remove and set aside. Combine fish stock with shrimp paste and curry puree, bring to a boil, reduce heat, add coconut milk, shrimp, spring onions, and tofu; simmer gently for 2 minutes. Add bean sprouts and continue simmering for another 1–2 minutes. Stir in coriander.

3. 3.

   Cook glass noodles according to package instructions, drain, place hot in bowls, pour soup over them, and garnish with coriander before serving.