INGREDIENTS

 2 SERVINGS

• 50 g of ribbon rice noodles
• 200 g of shrimp
• 100 g of mushrooms
• 100 g tofu (optional)
• 1 tablespoon of coconut or other vegetable oil
• 1 tbsp red curry paste *
• 500 ml of vegetable broth
• 250 ml coconut milk (canned)
• fresh coriander
• optional - 1 tablespoon of fish sauce
• 2 tablespoons of chives

PREPARATION

• Cook the rice noodles according to the instructions on the package. Drain and rinse.
• Clean the shrimp from the shells and intestines, tear off the tails, cut into pieces (2 shrimps can be kept whole for decoration).
• Wash the mushrooms and dice them. Dice the tofu (if you use it). Prepare the ingredients for the homemade curry paste *.
• In a saucepan, fry the curry paste, stirring constantly (about 2 minutes) or the prepared ingredients for a homemade curry paste. In the meantime, pour 2 - 3 tablespoons of coconut milk so that the paste does not stick to the bottom and burns.
• Pour in the hot broth and cook for 3 minutes. Add coconut milk and cook for about 3 minutes, season with fish sauce or salt if necessary.
• Add chopped mushrooms and cook the tofu for 1 minute. Add the prawns and pasta and cook for 1/2 minute. Serve immediately, sprinkle the soup with coriander and chives.

TIPS

* You can buy ready-made or use a mixture of the following ingredients:

2 tablespoons finely chopped onion, 1 grated garlic, 1/2 chili pepper, 1/2 teaspoon grated lime zest, 2 teaspoons grated ginger, 1/2 teaspoon turmeric and 1/2 teaspoon sweet paprika powder, and if we have - 1 teaspoon shrimp paste