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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking. Boil a cooking pot of water.
What you'll need
Chopping board | Knife | Cooking pot | Oil | Strainer | Black pepper | Salt
Cooking Instructions
Ingredients
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Step 5 : Final Touches
Pour in coconut milk, season with black pepper and salt, and simmer for 5-8 minutes.
7 g Garlic
30 g Ginger
20 g Lemon Grass
0 g Lime Leaves
65 g Lime
300 g Shrimp
180 g Egg Noodles
400 ml Home Made Vegetable Stock
50 ml Tamari Soy Sauce
20 g Fish Sauce
400 g Coconut Milk
30 g Garlic Chili Paste
4 g Coriander Leaves
Allergens
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Step 1 : Prep the Ingredients
Peel and finely chop garlic and ginger; pound lemongrass and tie it; pound and tear lime leaves to enhance their flavors.
Nutritional Information
Energy (kJ/kcal)
515
Protein (g)
46
Carbohydrates (g)
51
Fibers (g)
6
Sugar
9
Fats (g)
23
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
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Step 3 : Cook the Noodles
Boil egg noodles for 2-4 minutes, strain and rinse with cold water.
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Step 2 : Pan-fry the Shrimp
In a pot with medium heat and oil, sauté ginger and garlic for 30 seconds, add shrimp for 1-3 minutes, then set aside.
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Step 4 : Simmer the Soup
In a pot, combine vegetable stock, tamari, fish sauce, lemongrass, lime leaves, and black pepper. Simmer for 3-5 minutes, then add shrimp.
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Step 6 : Serve and Enjoy!
Place noodles in bowls, pour the soup, top with prawns, garlic chili sauce (spicy), and coriander leaves. Accompany with a lime slice.
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