Ingredients

• 200 g shrimp
• 0.5 small carrot
• 200 g broccoli
• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 2 liters vegetable or chicken broth
• 400 ml coconut milk
• 100 g rice noodles
• a piece of red bell pepper
• 2 tablespoons fish sauce
• chives
• for those who want it: cilantro, sriracha sauce

Preparation

1. Thaw the shrimp, clean from shells and intestines, remove tails.
2. Peel the carrot and cut into sticks. Divide the broccoli into small florets.
3. In a pot with a thick bottom, on coconut oil, fry the curry paste, stirring constantly (about 2 minutes). In the meantime, pour in 2-3 tablespoons of coconut milk so the paste doesn't stick to the bottom and doesn't burn.
4. Pour in hot broth and the rest of the coconut milk. Stir vigorously with a whisk to achieve a uniform consistency of the broth.
5. Add the carrot and cook for about 3 minutes. Add the broccoli florets, the rice noodles broken into smaller pieces, and the finely diced bell pepper. Cook for about 3-4 minutes. Add the shrimp a minute before the end of cooking.
6. Add fish sauce. Remove from heat and sprinkle with chives.
7. Can be served with cilantro and sriracha sauce (optional).