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Cooking
Shrimp in Coconut Milk
· 4 servings
Bring the water to a boil
Pour water into a really big pot and bring it to a boil. Season with salt and drop in the whole block of noodles. At home we agreed that a package and a half is just fine — that's 750 g of dry Asian noodles.
Set the noodles aside
Cover with a lid and leave the pot alone for now. You'll drain the noodles just before tipping them into the pan.
Sauté the onion
Peel and finely chop the onion. Coarsely grate the carrot. Add both to a large pan with hot oil and sauté briefly until the onion starts to turn golden.
Add the shrimp
Add the shrimp, which you've already left to thaw. Sprinkle in the ginger and garam masala, and season with salt. Add the white parts of the spring onion, sliced into rings. Toss in the whole lemongrass stalk, cut in half.
Pour in the coconut milk
Pour in the coconut milk. Cover with a lid and braise gently over low heat for about three minutes. Remove the lid and stir in the sliced green parts of the spring onion and chopped coriander.
Serving
Add the drained Asian noodles to the pan and mix everything together. Serve immediately and enjoy!