This shrimp curry soup is quite delicious. I love food very spicy and I will add some cayenne pepper into it. Cayenne pepper is extremely good for you, so if you use it too, it is a bonus.
Malaysian Shrimp Curry Soup
Ingredients
- 4 oz thin dried rice noodles
- 1 lb medium shrimp, shelled and de-veined
- 1/2 tsp ground turmeric
- 1 tsp minced garlic
- 2 tbsp red curry paste
- 1 tsp salt
- 1 tbsp brown sugar
- 1 cup fresh bean sprouts
- 2 tbsp lime juice
- 1 can (14 oz) coconut milk
- 1 cup water
- handful of fresh basil leaves
Instructions
- Combine turmeric and shrimp in a bowl. Make sure the turmeric coats the shrimp evenly. Set aside.
- In a deep skillet, heat half of the coconut milk over medium heat. Bring to a boil.Stir frequently. Cook for about 2 – 3 minutes until coconut milk starts to get thickened.
- Turn the heat down to low. Add curry paste and garlic. Cook until well blended and fragrant.
- Add the rest of the coconut milk, water, salt and sugar. Turn the heat up to medium and bring to a boil, then let simmer for about 10 minutes. Stir often.
- Stir in noodles. Bring to a boil again.
- Stir in shrimp. Cook until shrimp are completely cooked and noodles are softened. Stir occasionally.
- Lower the heat. Add bean sprouts and cook until they start to wilt.
- Add lime juice.
- Serve in a soup bowl.
- Garnish with chopped fresh basil leaves
More Healthy Diet Plan - Recipes
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