A classic combination of Asian cuisine: shrimps, curry, coconut milk and noodles. Hearty and tasty!
Ingredients (for 2)
- 1 cup shrimp
- 1 cup cellophane noodles
- 1 tsp curry powder
- 1/2 cup coconut milk
- 4 cups chicken stock
- 1 shallot
- 2 tbsp chives
- 2 tbsp vegetable oil
- salt
Directions
- Peel and devein the shrimps and toss them with half of the curry powder
- Finely slice shallots and chives and reserve them aside
- Take a saucepan, heat vegetable oil at high temperature and stir-fry the shrimps on both sides for 2 minutes in total
- Remove shrimps to platter when golden
- Add the sliced shallots to the pan and stir-fry at medium heat for 30 seconds
- Add the chicken stock, half of the chives, the remaining curry, coconut milk, salt and bring to boil
- Add back the shrimps and the noodles, and cook according to package directions (usually 3 minutes)
- Turn off the heat, stir in the remaining chives and pour hot in your favorite soup serving bowls!
Tips from the Chef
- You can use any type of thin pasta you like, such as: cellophane, somen noodles or angel hair pasta
Cambooza 