Malay soup with rice noodles and shrimps

It is not difficult to prepare a real Malay soup, but only on condition that the spices are selected correctly and laid in the right form.

Ingredients

• Rice vermicelli or noodles - 120 g
• Vegetable oil - 15 g (1 tbsp. L.)
• Vegetable broth - 600 g (2 1/2 cups)
• Coconut milk - 400 g (1 2/3 cups)
• Fish sauce - 30 g (2 tbsp. L.)
• Lime - 1/2 pc.
• Boiled shrimps (peeled) - 16-24 pcs.
• Salt and cayenne pepper to taste
• Cilantro, chopped or fresh, for serving
• For pasta:
• Lemon grass (finely chopped) - 2 pcs.
• Chili red (seeded and finely chopped) - 2 pcs.
• Ginger root (peeled and cut into thin plates) - 1 cm
• Shrimp paste - 1/2 tsp
• Garlic (peeled and finely chopped) - 2 cloves
• Turmeric (ground) - 1/2 tsp
• Indian Tamarind Pasta - 2 tbsp l.

Directions

1. Boil the noodles or vermicelli in salted water until tender, according to the instructions on the package. Throw the products in a colander, rinse under running cold water, let the water drain. Set aside.
2. Make a spicy pasta. Put all the ingredients for the pasta in a mortar and grind well with a pestle. You can put the ingredients in a blender or food processor and pulse until smooth.
3. Heat vegetable oil in a large skillet, put the spicy pasta in the pan and cook over low heat, stirring occasionally, until a strong aroma appears, but do not let the pasta burn.
4. Pour fish broth and coconut milk into the pan and bring to a boil. Add fish sauce, stir and cook for another 5 minutes. Sprinkle with salt and pepper and squeeze out the lime juice. Place the shrimps in a skillet and cook for 1-2 minutes.
5. Put the rice noodles (noodles) into 4 portions and pour the soup. Sprinkle with chopped cilantro. Serve the soup hot.