Shrimp & coconut curry soup

Shrimp & coconut curry soup

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
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