Shrimp Coconut Curry Soup

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Shrimp Coconut Curry Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation

Ingredients

for
6
Ingredients
300 grams shrimp (ready to cook peeled and deveined)
200 grams width Rice noodles
1 liter Chicken broth
300 milliliters Coconut milk
300 grams Frozen pea
2 tablespoons vegetable oil
1 onion (diced)
1 garlic (finely chopped)
1 teaspoon ginger (grated)
1 tablespoon Curry powder
Light soy sauce
cayenne pepper
Basil (for garnish)
How healthy are the main ingredients?
Coconut milkgingeroniongarliccayenne pepperBasil

Preparation steps

1.

Heat the oil in a saucepan, add the onion, ginger and garlic and saute until the onion is translucent. Add the curry, stirring to coat. Add the broth and coconut milk, bring to a simmer over medium heat and cook 10 minutes.

2.

Cook the pasta according to package directions until al dente, drain, rinse and drain.

3.

Stir the peas and shrimp into the soup and simmer gently until the shrimp are cooked through, about 5 minutes. Add the noodles and season with soy sauce and cayenne pepper.

4.

Spoon into bowls and serve garnished with basil.