Another Thai soup

Ingredients for 6 servings:

• 300 g shrimp
• 1 ½ tsp chili paste, red
• 1 bunch of spring onions
• 1 piece(s) ginger, thumb-sized
• 1 ½ liters of chicken broth
• 1 jar bamboo shoot(s)
• 1 jar soy sprouts
• 3 stalk(s) lemongrass
• 2 tbsp soy sauce
• 1 tsp chili powder
• 1 tsp cumin
• 400 ml coconut milk
• 1 bell pepper(s), red
• 150 g mushrooms, fresh
• brown sugar
• 1 bunch of coriander
• 100 g Mie noodles, thin

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Drain the shrimp well and fry briefly in oil, then braise with the curry paste for a few minutes. Add finely chopped ginger and thinly sliced ​​spring onions and fry for a few more minutes. Top up with chicken stock, then add bamboo shoots, soybeans, and halved, sliced ​​lemongrass stalks. Add soy sauce, chili powder, and cumin and simmer gently for about 10 minutes over low heat. Add the coconut milk, finely chopped bell pepper, and quartered mushrooms and simmer for another 10 minutes. Season with a little sugar. Finally, add 2/3 of the finely chopped fresh cilantro and let it steep for a while. Meanwhile, cook the mie noodles and stir them in at the end. Use the remaining cilantro for garnishing. I “collected” the ideas for this soup from various recipes (mila_d, Junijokilu, and nasenwombat) and thus found my own taste. It’s simple and delicious!