Ingredients

  • Spice Paste
  • 3 chiles, serranos dried
  • 30 grams dried shrimp
  • 2 stalks lemon grass chopped
  • 30 grams macadamia nuts
  • 2 cloves garlic chopped
  • 1 inch galangal chopped
  • 1 teaspoon turmeric
  • 1 small onion chopped
  • 1 teaspoon ground coriander
  • 3 tablespoons water
  • Soup
  • 8 shrimp unshelled
  • 5 tablespoons vegetable oil
  • 900 milliliters chicken stock Asian
  • 225 grams egg noodles
  • 110 grams vermicelli
  • 110 grams bean sprouts
  • 400 milliliters coconut milk, unsweetened
  • 110 grams squid
  • 2 teaspoons sugar, brown
  • 1 teaspoon salt
  • 1 lime cut into wedges
  • Garnishes
  • 2 inch cucumbers matchsticked
  • 1 tablespoon cilantro chopped
  • 4 green onions thinly sliced
  • 1 chiles, serranos thinly sliced

Directions

1. Spice Paste- Cover dried chilies and shrimp with boiling water and soak for 15 minutes. Drain and put into a food processor with all the remaining spice paste ingredients. Blend until smooth, then set aside.
2. Soup- Peel and de-vein the shrimp. Heat 1 tablespoon of the oil in a pan, add the shells and fry for a few minutes until lightly browned. Add the chicken stock, bring to the boil and simmer for 10 minutes. Meanwhile, cut along one side of the squid pouch and open it out flat. Score the inner side, first one way and then the other, to make a grid pattern. Cut into 2.5cm squares and set aside.
3. Strain the stock and discard the prawn shells. Heat the remaining oil in the cleaned pan, add the spice paste and fry gently for 5-6 minutes, until it smells very fragrant and the spices are separating from the oil. Add the stock, bring to the boil, then cover and simmer for 20 minutes.
4. Bring a pan of salted water to the boil, add the egg noodles, cover, then take off the heat and leave for 4 minutes. When they are al dente drain and set aside. Bring another pan of water to the boil, drop in the vermicelli, remove pan from heat and leave for 2 minutes. Add the bean sprouts and leave for another minute, then drain and mix with the egg noodles.
5. Add the coconut milk to the stock and simmer for 3 minutes. Add the shrimp, squid, sugar and salt and simmer for 4 minutes.
6. Divide the noodles between 4 large warmed soup bowls. Spoon over the hot soup and garnish each bowl with the cucumber, coriander, mint, spring onions and red chili. Serve with the lime wedges.

Notes
Notes:Original serves 4.


Categories
hotShellfish, soups
Keywords
soups, hotShellfish
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