INGREDIENTS
- Frozen shrimp
- Angel hair noodles
- Snap peas
- Shiitake mushrooms
- Vegetable broth
- Coconut milk
- Garlic
- Ginger
- Shallot
- Sesame seeds
- Lime
- Cilantro
- Curry powder
- Olive oil
- Salt & pepper
RECIPE
- Defrost the shrimp in hot water. Peel and clean them. Pat them dry with a clean kitchen towel
- Heat up a big pot with olive oil. Add minced garlic, grated ginger and a shallot. Let this simmer until fragrant and add the shrimp and season with salt & pepper. Cook until coloured on all sides
- Add the coconut milk, vegetable broth and curry powder to the shrimp. Let this simmer and add cleaned snap peas
- Cut the shiitake mushroom and cook them in a pan with olive oil. Add them to the soup once cooked
- Taste and add more curry powder, salt and pepper if needed
- 5 min before you eat, add the angel hair noodles. Let this simmer until the noodles are cooked
- Top it of with lime juice, sesame seeds and cilantro