Heat the oil in a pot and fry the garlic and ginger in it 2 minutes, until fragrant.
⚙ Pan-fryingStovePot
2
Add the peppers and fry 2 minutes, stirring.
⚙ Adding to the hot fat and fryingStove
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3
Add the coconut milk, stock and fish sauce and bring to a boil.
Stove
4
Add the shrimp and cook 3–4 minutes, until the shrimp turn pink.
Stove
5
Sharpen the stock with the lime juice.
6
Cook the noodles in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of pasta), following the package directions (taste about 2 minutes early), until al dente.
⚙ Cooking in salted waterStovePot
💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
7
Drain.
Colander
8
Divide the noodles among the bowls and pour the boiling soup over them.
Ladle
9
Sprinkle the green onion and cilantro on top.
627calories
33 gprotein
50 gcarbs
32 gfat
● protein 21%● carbs 32%● fat 47%
Per serving (499 g), of 4 servings
To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
