Coconut Shrimp Soup

Serves 4


Ingredients:

500g jumbo shrimp
1 stalk lemongrass, chopped
1 carrot, peeled and sliced
1 stalk celery, sliced
1 onion, sliced
2 plum tomatoes, chopped
1 bunch fresh coriander
6 cup (1.5L) water
2 cup (500ml) coconut milk
1½ tbsp red curry paste
1 tsp palm sugar or brown sugar
2 tsp fish sauce
250g hokkien noodles
juice of 2 limes


Method:

• Peel and devein shrimp; reserve heads and shells. Cover shrimp and set aside.
• Place shrimp heads and shells in large saucepan. Add lemongrass, carrot, celery, onion and tomatoes. Remove coriander leaves from stems. Chop stems and add to saucepan; chop and reserve leaves. Pour in water. Bring to boil, reduce heat to low, cover and simmer gently, stirring occasionally, for 20 minutes. Strain through fine-mesh sieve. Measure 5 cups (1.25L) stock.
• Return measured stock to saucepan. Stir in coconut milk, curry paste, sugar, fish sauce, noodles, lime juice, coriander leaves and shrimp. Bring to boil, reduce heat to low, cover and simmer, stirring occasionally, until shrimp change colour, 6-7 minutes.
• Ladle into individual bowls and serve.