- Level
- very easy
- Serves
- 4 personnes
Ingredients
- 5 cups
- of water
- 3
- lemongrass branches crushed and cut into sections
- 3
- crushed and chopped bird peppers
- 3
- lime leaves torn into pieces
- 5 Tbs
- Thai pepper paste
- 1 Tbs
- evaporated milk
- 20
- peeled and deveined shrimp
- 8
- halved cherry tomatoes
- 1 can
- volvary mushrooms, drained and halved or a handful of button mushrooms, halved
- 8
- Thai mini eggplant
- 1 Tbs
- fish sauce
- 1 Tbs
- sugar or to taste
- 2 Tbs
- lime juice or to taste
- 4 cups
- fresh cooked and drained noodles in cold water
- 4 branches
- chopped cilantro
Preparation
- Step 1
- In a medium saucepan over medium heat, add water.
- Step 2
- Add each ingredient to the water, making sure to let them cook one by one so that the aromas mix.
- Step 3
- After the evaporated milk, increase the heat and add the shrimp, tomatoes, mushrooms and mini-eggplant.
- Step 4
- Lower the heat and adjust the seasoning with the fish sauce, lime juice and sugar.
- Step 5
- Put the noodles in 4 bowls.
- Step 6
- Increase the heat and pour the broth into each bowl, making sure to include a little of everything.
- Step 7
- Sprinkle with cilantro and taste immediately.
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