Shrimp And Rice Noodle Curry - cooking recipe

Ingredients

7 oz rice vermicelli noodles
1 tbsp oil
1 None stalk lemongrass, bruised, cut into 2-inch lengths
1 tbsp finely grated ginger
2 tbsp green curry paste
1 can (14 oz) coconut milk
1 cup fish stock
1 lb large shrimp, peeled and deveined, tails intact
5 oz sugar snap peas, trimmed
5 oz button mushrooms, quartered
1 tbsp fish sauce
None None Toasted coconut, to serve

Preparation

Place noodles in a heatproof bowl. Pour boiling water over to soften, breaking up with a fork. Drain.
Heat oil in a large saucepan on high heat. Saute lemongrass and ginger, 1 min. Add curry paste and saute, 1 min more.
Stir in coconut milk and fish stock. Bring to a boil on high heat and cook, 2-3 mins.
Reduce heat to low. Stir in shrimp, peas, mushrooms and fish sauce. Simmer, 4-5 mins, or until shrimp are just cooked through. Serve on a bed of rice noodles, topped with toasted shredded coconut.