Thai curry soup with shrimp, broccoli and glass noodles

Ingredients for 4 servings:

• 400 g shrimp(s)
• 250 g broccoli
• 100 g glass noodles
• 30 g curry paste, red
• 500 ml coconut milk
• 300 ml chicken broth
• 2 carrots
• 2 stalks of lemongrass
• 2 spring onions
• 1 lime(s)
• 1 pepper, red
• 1 onion(s)
• 20 g ginger root
• 1 handful of coriander leaves
• salt and pepper
• 1 tbsp coconut oil
• 1 clove(s) garlic
• 1 tbsp honey

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Peel and finely dice the onion, peel and finely grate the ginger. Heat coconut oil in a large pot and sauté half of the onions and ginger over medium heat. Add the shrimp and fry for about 4-5 minutes, then set aside. Remove the stalks from the broccoli and cut into small florets. Wash the lemongrass and halve each. Peel the carrots and thinly slice them. Sauté the curry paste, finely chopped garlic clove, half of the chili pepper, the remaining onions, and ginger. Deglaze with chicken stock and coconut milk. Then add the juice of one lime, the carrots, lemongrass, and broccoli. Simmer for about 15 minutes and season with salt, pepper, and honey. Meanwhile, place the glass noodles in a pot or bowl and pour boiling water over them. Let stand for 2-4 minutes until tender. Drain and set aside. Wash and finely chop the cilantro. Remove the lemongrass from the soup. Now add the shrimp, glass noodles, and coriander and heat through. Serve the soup in deep bowls and garnish with spring onions, the remaining chili pepper (preferably sliced ​​diagonally), and fresh coriander.