Shrimp Coconut Curry Soup
- 300 grams shrimp (ready to cook peeled and deveined)
- 200 grams width Rice noodles
- 1 l Chicken broth
- 300 milliliters Coconut milk
- 300 grams Frozen pea
- 2 Tbsps vegetable oil
- 1 onion (diced)
- 1 garlic clove (finely chopped)
- 1 tsp ginger (grated)
- 1 Tbsp Curry powder
- Light soy sauce
- cayenne pepper
- Basil (for garnish)
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.
Cook the pasta according to package directions until al dente, drain, rinse and drain.
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.
Spoon into bowls and serve garnished with basil.