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Preparation time
20 minutes
Total time:
30 minutes
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Ingredients
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15 mL (1 tbsp.) olive oil
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3 cloves garlic, finely chopped
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30 mL (2 tbsp.) freshly chopped gingerroot
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30 mL (2 tbsp.) red curry paste
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5 mL (1 tsp.) turmeric
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5 mL (1 tsp.) sambal oelek
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2 (398-mL) tins coconut milk
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500 mL (2 cups) chicken bouillon
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5 mL (1 tsp.) lime zest (about 1 lime)
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30 mL (2 tbsp.) lime juice (about 2 limes)
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5 mL (1 tsp.) salt
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To taste freshly ground black pepper
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1 340-g package Argentine red shrimp (20-40 calibre), peeled and deveined
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100 g (2.5 oz.) rice vermicelli
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125 mL (½ cup) fresh coriander, chopped
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2 green onions, chopped
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60 mL (1/4 cup) coarsely chopped unsalted roasted peanuts
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Directions
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Heat oil in a large saucepan over medium-high heat and fry garlic and ginger for 1 minute.
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Add curry paste, turmeric, and sambal oelek. Stir well and cook 1 minute.
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Add coconut milk, chicken bouillon, lime zest and juice, salt, and pepper. Stir well and bring to a boil.
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Add shrimp and rice vermicelli. Bring to a boil once more and continue cooking for 3 minutes, or until shrimp are cooked and vermicelli are tender. Remove pan from heat and add coriander.
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Divide among soup bowls. Garnish with green onions and peanuts, and serve.
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