Ingredients

• 50 g rice noodle ribbons
• 200 g shrimp
• 100 g mushrooms
• 100 g tofu (optional)
• 1 tablespoon coconut oil or other vegetable oil
• 1 tablespoon red curry paste*
• 500 ml vegetable broth
• 250 ml coconut milk (from a can)
• fresh cilantro
• optional - 1 tablespoon fish sauce
• 2 tablespoons chives

Preparation

1. Cook rice noodles according to package instructions. Drain and rinse.
2. Clean the shrimp from shells and intestines, remove tails, cut into pieces (2 shrimp can be kept whole for garnish).
3. Rinse and cut the mushrooms. Cut tofu (if using) into cubes. Prepare ingredients for homemade curry paste*.
4. In a pot with oil, pan-fry stirring constantly the curry paste (about 2 minutes) or the prepared ingredients for homemade curry paste. Meanwhile pour 2 - 3 tablespoons of coconut milk to prevent the paste from sticking and burning.
5. Pour in hot broth and simmer for 3 minutes. Add coconut milk and simmer for about 3 minutes, season if needed with fish sauce or salt.
6. Add the cut mushrooms and tofu, simmer for 1 minute. Add shrimp and noodles and simmer for about 1/2 minute. Serve immediately, sprinkle the soup with cilantro and chives.