Jumbo Shrimp Noodle Soup with Thai Basil

• Roughly chop the shallot. Peel the garlic and grate the ginger.
• Deseed and roughly chop the red chili pepper.*
• Transfer all four to a tall container, then add the green curry spices and drizzle with sunflower oil.
• Use an immersion blender to process into a smooth curry paste. 

*Take care, this ingredient is spicy! Use as preferred.

• Heat a drizzle of sunflower oil in a soup pot over medium-high heat.
• Fry the curry paste for 1 - 2 minutes, then stir in the coconut milk.
• Place a sieve over the pot and then pour in the stock. Discard the shells.
• Add the vegetable mix, then cover with the lid and allow to simmer gently for 5 - 7 minutes.

• In the meantime, chop the Thai basil into thin ribbons.
• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Fry the shrimp for 7 minutes or until done, turning regularly.

• Stir the fish sauce* into the soup, then add the noodles.
• Allow to simmer gently for 3 minutes.
• Remove from the heat, then taste and season as necessary with salt and pepper.

*Take care, this ingredient is salty! Use as preferred.