A dish in perfect oriental style, the sweetness of coconut milk meets smoked shrimp, crispy vegetables and noodles. A soup in full comfort food style.
For the soup
- 300 ml of coconut milk
- 1 teaspoon red curry paste
- Chicken broth 6 cups (preferably low-salt)
- 3 stems of lemongrass
- 8 slices of fresh peeled ginger
- 1/4 cup fresh lime juice
- 2 tablespoons of fish sauce
- 1 teaspoon of brown sugar
- 2 cups of mushrooms, chopped and cut into strips
- 1 cup of diced cherry tomatoes
For the smoked shrimp with tea
- Jasmine Tea
- 1/4 cup of rice, preferably jasmine rice
- 1/4 cup light brown sugar
- shrimps or prawns
- chopped coriander
To complete the dish
- Rice noodles, already soaked
- fresh coriander
How to prepare coconut soup
Prepare the soup
In a saucepan, boil 1/2 cup coconut milk over medium heat, stirring often until reduced by half and thickened. Dissolve the curry paste.
Add the remaining coconut milk, chicken broth, lemongrass and ginger. Increase heat to medium, bring to a boil and then reduce heat. Cook, stirring occasionally, for about 10 minutes.
In another pot, mix the lime juice, fish sauce, sugar and 1/2 teaspoon salt. Add the mushrooms and cherry tomatoes and set aside.
Prepare the grill or BBQ, light the charcoal, inside it also insert the tea, it will release to the coal all the aroma of jasmine.
Thread three shrimp onto each skewer, season with salt and sprinkle with cilantro.
Arrange the shrimp skewers on the grill, and then close the lid. Smoke the shrimp. Remove shrimp from skewers, cut in half lengthwise, and set aside.
Finish the soup
Bring a large pot of water to a boil over medium-high heat. Add the noodles and cook, 1 to 2 minutes. Drain well and divide among 8 large bowls (about 1 cup of noodles per bowl).
Heat the soup and pour about 1-1/2 cups into each bowl, distributing the mushrooms and tomatoes evenly. Divide the shrimp among the bowls and garnish with the cilantro leaves.