Thai coconut noodle and shrimp soup

If you have never tried Thai cuisine, then this soup is a great excuse to start your acquaintance. It has all the iconic Thai foods: lemongrass, shrimp, fish sauce, coconut milk, lime and chili.

Ingredients

• 400 ml coconut milk
• 250 ml chicken stock or water
• 120 g rice noodles
• 250 g raw peeled large shrimp
• 1 shallot
• 2 cm ginger root
• 2 cloves of garlic
• 1 red bell pepper
• 1 stem of lemongrass
• 1 lime
• 2 tbsp. l. fish sauce
• 2 tbsp. l. light soy sauce
• 2.5 tbsp. l. Sahara
• 1 / 2-1 tbsp. l. hot chili sauce
• 1-2 tbsp. l. Thai red curry paste
• 1/2 tsp ground turmeric
• 1-2 tbsp. l. vegetable oil
• cilantro
• golden bean sprouts
• green onions.

Directions

1. Pour boiling water over the dry noodles and let sit for 10 minutes. Then fold in a colander and rinse with cold water.
2. Peel the shallots, garlic and ginger. Finely chop the shallots and garlic, finely grate the ginger. Cut the pepper in half, remove the seeds, cut into strips. For lemongrass, remove the top leaves and break the stem with a hammer or heavy knife.
3. Heat oil in a saucepan over medium heat. Add shallots and ginger, stir-fry until aromatic, about 3 minutes. Add garlic, turmeric and curry paste and continue to cook for 1-2 minutes.
4. Pour in coconut milk and broth, add lemongrass and bring to a boil. Add bell peppers, soy and fish sauce, sugar and chili sauce. Place the shrimps in the soup and simmer for 5 minutes.
5. Add noodles to soup, squeeze lime juice, heat for 1 minute, and remove from heat. Remove lemongrass.
6. Pour the soup into bowls. Add basil, bean sprouts, and thinly sliced ​​green onions to each bowl.