Spicy shrimp soup with noodles

Ingredients for 2 servings:

• 12 m.-sized shrimp(s), peeled, fresh or frozen
• 2 tbsp sunflower oil
• 60 g Chinese egg noodles, type linguine
• 400 g water
• 4 tbsp tomato juice
• 2 tbsp lime juice, freshly squeezed
• 1 small chili pepper(s), green, fresh or frozen
• 2 medium-sized garlic cloves
• 10 g ginger, sliced, fresh or frozen
• 10 g galangal, sliced, fresh or frozen
• 10 g lemongrass, fresh or frozen
• 4 small kaffir lime leaves, fresh or frozen
• n. B. Fish sauce (Kecap Ikan), light
• 1 tbsp celery leaves

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

A first-class pick-me-up from Thai cuisine.

To make fresh lemon juice, wash a lemon thoroughly and cut a piece lengthwise to the right and left of the stem. Remove the seeds and squeeze by hand. Discard the empty sections and the middle part (which contain bitter substances). Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stem. Trim both ends of the garlic cloves, peel them, and press them with a garlic press. Cut the fresh, washed, and peeled roots, ginger, and galangal crosswise into very thin slices. Weigh and thaw frozen lemongrass. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white or light green parts. Cut these into thin slices. Remove the outer green leaves if desired. Weigh and thaw frozen lemongrass. Wash the kaffir lime leaves and use them whole. Combine all the broth ingredients in a covered casserole dish and season with salt and fish sauce. Simmer for 45 minutes. Meanwhile, break the noodles into small pieces. Rinse the fresh, thawed shrimp and dry them with kitchen paper. After about 40 minutes, add the noodles and celery leaves to the soup. Heat the sunflower oil in a pan and fry the shrimp until pink on all sides. Deglaze with a little of the broth and add everything to the soup. Ladle the broth into serving bowls, serve hot, and enjoy.