Khao Soi

Instructions

1. Blitz all of the ingredients for curry paste + 2 tbsp of water in a blender to obtain very smooth paste. If using mortar and pestle - grind shallots (dice them beforehand), lemongrass and garlic into a paste first, then add cilantro and spices and grind again until you reach smooth consistency.
2. Heat 2 tbsp of neutral vegetable oil in a skillet over medium heat (non-stick skillet works the best here). Add curry paste and cook, stirring constantly, for 6-8 minutes, until slightly darkened. Baby-sit it so it doesn't burn!
3. Add chicken broth, then gently stir in coconut milk. Simmer for 10-15 minutes until it is slightly thickened. Make sure not to let it boil as coconut milk solids may separate from overheating.
4. In the meantime, make noodles according to the package instructions (it usually takes 7-10 minutes).
5. 10-15 min later, stir sugar and fish sauce into the soup. Add shrimp and simmer for 3-4 minutes until just cooked, but still tender (it will keep cooking in the hot broth even after you remove it from heat). Cooking time greatly depends on the size of your shrimp so just make sure to keep checking on them often, not to overcook.
6. Divide soup, shrimps and noodles among bowls and serve immediately with all the toppings.