|3.||Vegetable oil||for frying|
|5.||Rice noodles||250 Column|
|7.||Curry paste||2 art. l|
|8.||Coconut milk||400 Ml|
|13.||Vegetable oil||1 art. l|
|14.||Bulb onions||1 PC.|
|15.||Ginger root||2 Cm.|
|17.||Bouillon cube||1 PC.|
Dice the peppers, onions, ginger and garlic.
Fry the vegetables in vegetable oil until soft, then add the fish cube.
Peel the shrimp, put the heads on the vegetables and pour water to dissolve the broth cube. Cook for about 10 minutes over medium heat, we will get a fragrant broth.
Pour the broth into the pan, discard the heads and beat the vegetables with a blender.
Pour coconut milk into the broth, add sugar, curry paste and salt to taste.
When the broth boils, add the shrimp and cook for 5 minutes.
Boil the noodles until cooked in slightly salted water.
Serve the broth by putting noodles in it, garnishing with mint leaves and basil, as well as chopped hot pepper.