How to make it

  • Peel and devein shimp; reserve heads and shells.
  • Place shrimp heads and shells in large saucepan (you can also substitue for a shrimp boulion cube or 1 Tbs of shrimp paste). Add lemon zest, carrot, celery, onion, tomatos and chopped cilantro stems and add water. Bring to boil, reduce to low, cover and simmer, stirring occasionally for about 20 minutes.
  • Strain stock through fine mesh sieve.
  • Return measured 5 cups of stock to saucepan, stir in coconut milk, curry paste, sugar, fish sauce, noodles, lime juice, cilantro leaves and shrimp.
  • Bring to boil, reduce heat to low, cover and simmer stirring occationally about 6-7 minutes.
  • Serve and enjoy.
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Reviews & Comments 5

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  • blondeberry 11 years ago
    Interesting recipe, can't wait to try it.
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    " It was excellent "
    cakelady ate it and said...
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    " It was excellent "
    wolfpackjack ate it and said...
    Yummmsss, great post, bookmarked to try...dave
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  • foodfight 11 years ago
    When I make this for myself, I like to chop up a chile pepper during the soup stock phase just for a little heat. Cause me likes.
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  • linebb956 11 years ago
    I have to try this one...
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