Lovely curry flavoured noodle soup with large shrimps, eggs and pak choi! Quick and easy for the dark, short wintery evenings!
Ingredients for 2 pers.:
- 1 pak choi
- 500 g shrimps
- 2 eggs
- 1 spring onion
- fresh ginger (2 by 2 cm piece)
- 1 garlic clove
- 1-liter fish stock
- 5 spices powder
- powdered curry
- soy sauce
- 200 gr noodles
- 2 tablespoons flour
How to prepare it:
Finely chop the spring onion. Peel the garlic, cut it about half and remove the carrot.
Peel and grate the ginger. Remove the green from the pak choi. Cut the pak choi stems into thin strips. Finely chop the green.
Cook the eggs in 8 minutes semi-hard.
Put a deep pan on the heat. Add some wok oil and immediately add the spring onion and ginger. Squeeze out the garlic. Sprinkle in a lot of curry powder and some 5-spice powder. Stir well and leave to stand for a minute. Now add the flour and stir together until everything clumps together. Now pour in a bit of the fish stock and stir well. The whole thing will clump again. Keep adding little by little fish stock and keep stirring well. Slowly you will notice that the whole thing stops clotting and you get a smooth soup.
Put a separate frying pan on the heat and fry the prawns.
Add the stalks of the pak choi to the soup and bring to the boil. Add the noodles and the leave of the pak choi after about 5 minutes. Flavour the soup with a bit of pepper and soy sauce to taste.
After another 5 minutes, add the fried prawns.
Cut the eggs into slices and add them to the soup. Serve the soup with crispy onions.