An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! Rice Noodles, shrimps, carrot, bell pepper in a delicious broth with thai curry and coconut milk!
400mlcanned coconut milk(light or full fat, both work, choose depending on how many calories you've had that day)
sea salt
Pepper
5.5ozrice vermicelli VERY THIN rice noodles* (see note section) (160g)
1largecarrot
1largered bell pepper
2scallions
1redThai chili
1lime
basil(optional but recommended)
cilantro(optional but recommended)
Instructions
(if you are a slow veggie slicer then start by washing and thinly slicing veggies before starting the cooking process otherwise, start with this step:)
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!
Video
Notes
This recipe calls for rice vermicelli - a very thin type of rice noodles - which cook perfectly fine if soaked 3-4 minutes in initially boiling broth. If your rice noodles are thicker you'll have to cook them in constantly boiling broth for a couple of minutes, i.e. add the noodles to the broth in the pot and boil, then transfer to bowl. [nutrition-label]