Shrimp in Coconut Milk
·Bring the water to a boil
Pour water into a really large pot and bring it to a boil. Salt it and drop in the whole block of noodles. At home we agreed it's fine to use even a package and a half, so 750 g of dried Asian noodles.
Drain the noodles
Cover with a lid and leave the pot alone for now. You'll only drain the noodles right before adding them to the pan.
Sauté the onion
Peel and finely chop the onion. Coarsely grate the carrot. Add both to hot oil in a large pan and sauté until the onion starts to turn golden.
Add the shrimp
Add the shrimp, which you've already let thaw. Sprinkle in the ginger and garam masala, and season with salt. Add the white parts of the spring onions, sliced into rings. Add the whole lemongrass stalk, cut in half.
Pour in the coconut milk
Pour in the coconut milk. Cover with a lid and simmer on low heat for about three minutes. Remove the lid and stir in the sliced green parts of the spring onions and chopped coriander.
Serving
Add the drained Asian noodles to the pan and stir well. Serve immediately and enjoy!