Coconut Curry Soup

Preheat large pan over medium heat.

Rince, drain and pat dry shrimps.

Add 1/2 Tbsp coconut oil to hot pan, wait until oil is hot and add shrimps. Salt and pepper and fry for 1 minute on one side, then turn and fry for another minute or until nice and orange. Remove from pan and set aside in a bowl.

Heat a large pot over medium heat. In the meantime, grate ginger with a cheese grater and peel and crush garlic.

Add 1/2 Tbsp coconut oil to the pot, wait until oil is hot and then add grated ginger, crushed garlic, and Thai curry paste. Stir fry until fragrant (about 1 minute).

Add broth and coconut milk, stir to combine, salt and pepper to taste (make it a little bit too salty, the rice noodles will absorb saltiness later) and get to a boil.

In the meantime, peel and julienne (very thinly sliced) carrot and wash and julienne bell pepper.

Add a square of rice noodles to a large bowl, add half of the julienned carrot and half of the julienned bell pepper and cooked shrimp to a bowl and pour BOILING broth over all ingredients. Repeat with the second bowl.

Let sit for 3-4 minutes, then use a fork to break noodles apart a little. Squeeze some lime juice over them.

Add a couple slices of the green part of scallion and a couple slices of red chili on top and add a string of basil and a string of coriander to the bowl.

Enjoy!

Equipment Needed

Spice Level:

Dietary