– about 200g noodles;
– 2 cans (800 ml) coconut milk;
– 1 can (400 ml) coconut cream;
– 1 pack of shrimp;
– 1/2 tsp. curry;
– 1/2 tsp. turmeric;
– 1 tbsp. red curry paste;
– 1 tbsp. light soy sauce;
– 1 tbsp. sugar;
– juice from 1/2 lime;
– olive oil;
– coriander leaves

Time: 30 min


Pour a dash of olive oil onto a hot pan, add curry paste and fry on medium flame for about 2-3 minutes, until the paste becomes lighter and begins to exude an aroma. Next, add shrimp thoroughly rinsed from glaze and fry until they change color (about 5 minutes). Transfer the pan's contents into a pot, add coconut cream, curry and turmeric, cook the mixture to a boil on medium flame. Next, add coconut milk, sugar and soy sauce, and once again bring the mixture to a boil. Reduce the flame and continue cooking for about 10 minutes. Remove the ready soup from the flame, serve with pasta cooked according to the recipe on the packaging, and sprinkle with lime juice. Garnish with chopped coriander leaf.