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