Pound 8 g galangal with 25 g chopped garlic, 6 g turmeric, 5 g coriander and 3 g cumin into a paste. Bruise the 8 g whole lemongrass only; do not grind it into the paste.

Ingredients

• 400 gCrustaceans, shrimp, mixed species, raw (may contain additives to retain moisture)
• 250 gRice noodles, dry
• 900 gBeverages, water, tap, drinking not counted – removed
• 375 gBeverages, water, tap, drinking editorial addition
• 450 gCoconut milk, used in cooking
• 1,100 gSoup, stock, chicken, home-prepared
• 8 gGinger root, raw
• 8 gLemon grass (citronella), raw not counted – removed
• 6 gSpices, turmeric, ground
• 5 gSpices, coriander seed
• 3 gSpices, cumin seed
• 25 gGarlic, raw
• 60 gLime juice, raw

Method

1. Pound 8 g galangal with 25 g chopped garlic, 6 g turmeric, 5 g coriander and 3 g cumin into a paste. Bruise the 8 g whole lemongrass only; do not grind it into the paste.
2. Simmer paste with 450 g coconut milk and 1100 g stock for 8 minutes at 95 °C. Remove lemongrass before adding the remaining ingredients.
3. Cook 250 g noodles for 5 minutes in 1275 g water; drain 900 g and about 375 g remains in the noodles. Divide noodles between four bowls.
4. Cook 400 g shrimp in the soup for 3 minutes until opaque. Ladle soup over noodles and divide a total of 60 g lime juice.