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