Curried Shrimp and Tofu Soup with Glass Noodles
Ingredients
- For the curry paste
- 1 shallot
- 2 garlic cloves
- 3 centimeters fresh ginger
- 1 sprig Lemongrass
- 1 Tbsp Fish sauce
- 1 Tbsp Sambal oelek
- 1 Tbsp Lime juice
- 1 tsp Cumin
- For the soup
- 1 bunch cilantro
- 2 scallions
- 250 grams Bean sprout
- 200 grams Tofu
- 1 Tbsp sesame oil
- 750 milliliters fish stock
- 1 tsp Shrimp paste
- 350 milliliters Coconut milk
- 400 grams shrimp (peeled and deveined)
- 120 grams Glass noodles
- cilantro (for garnish)
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.
