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Spicy shrimps thai soup, coconut milk, red curry and coriander

Soups & Broths, Vegetables and Fruits, Fish, Seafood & Shellfish

Asian style soup.

Ingredients

Recipe for 4 persons

Soup

398 Ml
Coconut milk
500 Ml
Vegetable stock
2 Tbsp
Red cari
1 Tbsp
Fresh ginger
1 Tbsp
Chopped garlic
1 Tbsp
Brown sugar
2 Tsp
Fish sauce
1 Unit(s)
Onion
2 Unit(s)
Carrot
1 Unit(s)
Red pepper
250 Gr
Rice vermicelli
350 Gr
Peeled medium shrimps, tail-on
4 Sprig(s)
Coriander

Preparation time: 90.00 min

  • Prep

    Peel and slice the carrots.

    Peel and cisel the onion.

    Remove the leaves of the cilantro.

  • Soup

    In a pot, mix the coconut milk with the curry paste, the ginger, the garlic, the brown sugar and the fish sauce.

    Add the onion, the carrots, the pepper and season with salt and pepper. Mix well.

    Put a lid on and let simmer for 20 minutes..

    Add the shrimps and the rice vermicelli in the soup.

    Don't overcook the shrimps.

  • Plating

    Pour in a bowl and garnish with cilantro leaves.

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