Curried Shrimp and Tofu Soup with Glass Noodles

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Curried Shrimp and Tofu Soup with Glass Noodles
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30 min.
ready in 45 min.
Ready in


For the curry paste
1 shallot
2 garlic
3 centimeters fresh ginger
1 sprig Lemongrass
1 tablespoon Fish sauce
1 tablespoon Sambal oelek
1 tablespoon Lime juice
1 teaspoon Cumin
For the soup
1 bunch cilantro
2 scallions
250 grams Bean sprout
200 grams Tofu
1 tablespoon sesame oil
750 milliliters fish stock
1 teaspoon Shrimp paste
350 milliliters Coconut milk
400 grams shrimp (peeled and deveined)
120 grams Glass noodles
cilantro (for garnish)
How healthy are the main ingredients?
Coconut milkTofugingersesame oilshallotgarlic

Preparation steps


For the curry paste: Peel and finely chop shallot and garlic. Peel and finely grate ginger. Trim both ends of lemongrass and peel tough outer layer, then chop very finely. Mix onions, garlic, ginger and lemongrass together and puree with remaining curry paste ingredients. Rinse cilantro, remove leaves from stems and chop leaves.


Rinse, trim and thinly slice scallions crosswise into rings. Rinse bean sprouts and drain. Cut tofu into cubes, fry until in oil until golden-brown, and remove from pan. Set aside. Mix fish broth with shrimp paste and curry paste, bring to a boil and reduce heat. Add coconut milk, shrimp, scallions and reserved tofu. Simmer over low heat about 2 minutes.


Stir in bean sprouts and cook 1-2 minutes more. Stir in cilantro. Cook glass noodles according to package instructions. Drain noodles and divide among bowls. Ladle soup into bowls and garnish with cilantro.