1/4 cup rice sticks, broken up
2 Tablespoons peanut oil
6 shallots (or an onion) thinly sliced
3 cloves garlic, crushed
2-inch piece of fresh ginger, grated
1 teaspoon ground coriander
1 teaspoon tumeric
2 cups fish stock
1 cup coconut milk
1 cup shrimp, cleaned, peeled, and split
1/2 cup bean sprouts
salt and pepper to taste
Garnish: 4 scallions, chopped
Break the rice sticks into a pan and cover with boiling water for 5 minutes then strain. Reserve.
Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric.
Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.
When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes.
Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.
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