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This soup is absolutely irresistible—light, flavorful, and filled with an enchanting aroma. The magic behind it lies in the aromatic paste made from garlic, ginger, lemongrass, and other fresh ingredients. My version features shrimp, but you can easily swap them for Chinese mushrooms or chicken for a different twist.
Ingredients (serves 4 generous portions):
4 cm piece of ginger, peeled and grated
2 chili peppers, seeds removed (keep seeds if you like it extra spicy)
3–4 stalks lemongrass, tough outer layers removed, chopped
2–3 cloves garlic, pressed
A large handful of fresh cilantro (reserve a few leaves for garnish)
1 tablespoon ground coriander
½ teaspoon turmeric
1 liter vegetable or chicken broth (store-bought or homemade)
1 small pack of rice noodles
400 ml coconut milk
300–500 g peeled shrimp, raw or cooked (frozen works too)
Instructions:
Blend together the ginger, chili, lemongrass, garlic, and fresh cilantro into a smooth paste—or crush them in a mortar. If the mixture is too dry, add a splash of water or a bit of oil.
In a medium pot, gently heat the paste until it becomes fragrant. Stir in the ground coriander and turmeric. Pour in the broth and let it simmer briefly.
Place the rice noodles in a large bowl and cover with boiling water. Let them soak for a few to several minutes until tender, then drain in a sieve.
Add the coconut milk to the simmering soup and bring it back to a gentle boil. Add the shrimp and cook for a few minutes, until they turn pink if using raw shrimp.
Divide the noodles into serving bowls and pour the hot soup over them. Garnish with the reserved cilantro leaves and serve immediately.
