House of Asia > Recipes > Thai soup with shrimp and yellow curry

Thai soup with shrimp and yellow curry

35 min

2 servings

spicy

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Finalist of the MasterChef TV program Mateusz Krojenka Today, I have another delicious recipe for you: Thai shrimp and yellow curry soup. This soup is aromatic and warming—perfect for autumn evenings. The entire recipe will take just 35 minutes. Enjoy!

Shrimp Pasta Vegetables Thailand Mushrooms over 30 minutes

Ingredients

1 pack Rice noodles 5 mm House of Asia
1 teaspoon House of Asia Yellow Curry Paste
400 ml Coconut milk 5-7% House of Asia
15 g dried Mushroom Mun House of Asia
2 tsp House of Asia Fish Sauce
2 House of Asia Kaffir Lime Leaves
2 tablespoons House of Asia Light Soy Sauce
1 cm grated ginger
10 shrimps
½ red pepper, diced
300 ml vegetable broth
1 small chili pepper
Pinch of salt
Fresh coriander
Lime juice
2 garlic cloves
½ onion
1 small grated carrot
30 ml rapeseed oil

A method of preparing

Pour oil into a pot and fry the chopped onion, garlic and carrot for about 3 minutes.
Soak the mun mushrooms in warm water for about 10 minutes. Then chop them and add them to the vegetables. Cook the pasta according to the package instructions.
Add the peppers to the pot and fry for another 3 minutes. Then pour in the broth, add the curry paste and cook for 15 minutes.
Then add the fish sauce, light soy sauce, coconut milk, peeled shrimp, and chili, and mix thoroughly. Cook for 4 minutes.
After this time, our Thai soup is ready to serve. Place the rice noodles on a plate and pour in the broth along with the shrimp. Enjoy!