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Heat the coconut oil in a large pot and cook the onion there until it is translucent. Add the ginger, garlic, lemon zest and lemongrass and cook for 1 minute more.
Add the chicken broth, the red chili paste and the coconut milk, let it start to boil, lower the heat and cook for 15 minutes.
Meanwhile place the rice noodles in a bowl and cook with boiling water for 8 minutes. Cuela.
Add the shrimp to the broth and cook for 2 minutes, add the noodles and stir from the heat.
Add the lemon juice and season with salt.
Serve the soup with mint, chives, basil and cilantro.
PRESENTATION
Serve the soup and in small glass saucers the herbs for everyone to season it to your liking.
TIPS
You can add shitake mushrooms too or make it with tofu instead of shrimp.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Rodrigo Barragán
30/09/2014 18:46:36
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Se le pueden agregar calabazas, zanahorias y champiñones, y le da buen sabor.
El nombre de esta sopa es Tom Ka Gai.
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