Thai shrimp soup Jakjalubiejejsc
Slightly spicy, warming, and incredibly aromatic. This is exactly what this Thai soup recipe is like. how I like to eatThe addition of Kanokwan paste, fish sauce, and coconut milk gives the dish a full flavor that you'll love from the moment you take the first spoonful.
Number of servings
4
Sharpness level
LIGHTLY SPICY
Preparation time
15 min
Difficulty level
EASY
INGREDIENTS
- 1 teaspoon dried House of Asia Cut Kaffir Lime Leaves
- 1 spoon House of Asia Fish Sauce
- Package Gluten-free rice noodles 5 mm 100g House of Asia
- 1 spoon Tom Kha Kanokwan Pastes
- 200 ml Light coconut milk 11% KARA
- 2 tablespoons of olive oil or butter
- 1/2 large carrot
- 1 small zucchini
- 1 liter of vegetable broth
- 20-25 shrimps (cleaned, with tails)
- A handful of cilantro or parsley
A METHOD OF PREPARING
- Sauté the sliced zucchini and carrots in olive oil. Add the dried lime leaves and mix.
- After a few minutes, add the Kanokwan paste and stir. Pour in the broth and simmer for several minutes. Add the fish sauce, shaken coconut milk, al dente cooked pasta, and raw shrimp.
- Stir, sprinkle with cilantro, and divide into bowls. Garnish with cilantro and lime.
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