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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 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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