Summary

Ingredients

• 300 g shrimp
• 1 ½ teaspoon chili paste, red
• 1 bunch spring onion (s)
• 1 piece (s) ginger, the size a thumb
• 1 ½ liters chicken broth
• 1 jar bamboo shoot (s)
• 1 jar bean sprouts
• 3 sticks lemongrass
• 2 tablespoon soy sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 400 ml coconut milk
• 1 red pepper (s)
• 150 g mushrooms, fresh
• Sugar, brown
• 1 bunch coriander
• 100 g Mie noodles, thin

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Instructions

1. Drain the shrimps well and fry them briefly in oil, then stew them with curry paste for a few minutes. Add the finely chopped ginger and spring onions, cut into fine rings, and fry for a few more minutes. Top up with the chicken stock, then add the bamboo, soybeans and halved, cut lemongrass sticks. Add soy sauce, chili powder and cumin and simmer gently for about 10 minutes over low heat.
2. Add coconut milk, finely chopped bell peppers and quartered mushrooms and simmer for another 10 minutes. Add a little sugar to taste. Finally add 2/3 of the fresh coriander finely chopped and let it steep a little longer.
3. At the same time, cook the Mie noodles and mix in at the end.
4. Use the rest of the coriander as a garnish.
5. I put together the ideas for this soup from various recipes (mila_d, Junijokilu and nasenwombat) and thus met my own taste. Is easy and delicious!