Coconut Noodle Soup With Crispy Fried Shallots

• For the crispy shallots:
• 1 large shallot
• 1 tablespoon cornflour
• groundnut. sunflower or vegetable oil for deep frying
• For the soup:
• 1 tablespoon groundnut oil
• 2 tablespoons tom yum paste
• 1 thumb-sized piece of ginger,peeled and finely sliced
• 1 red chilli, finely chopped
• 100 milliliters coconut milk
• 1 large pak choi, chopped, green and white parts separated
• 1 green pepper, sliced
• 2 kaffir lime leaves
• 1-2 teaspoons fish sauce (to taste)
• 1 lime
• 1 handful sugar snap peas
• 5.5 ounces noodles
• 6 ounces raw king prawns
• 1 handful coriander, chopped
• 2 spring onions, finely sliced

1. To make the shallots, peel and slice finely and toss in the cornflour. Heat the oil to 160C (if you have a thermometer, otherwise until a small chunk of bread sizzles and turns golden when you drop it in) and fry the shallots in batches until crisp and gold. Drain on kitchen paper.
2. For the soup, heat the oil in a large saucepan and add the tom yum paste. Cook, stirring, until fragrant and add the ginger and chilli, followed by the coconut milk.
3. Once the noodles are a few minutes off being cooked, add the prawns, the green parts of the pak choi and a squeeze of lime. As soon as the prawns are pink and cooked through, add the coriander and check for seasoning adding more lime or fish sauce as desired.
4. Ladle into bowls and top with spring onions and crispy shallots.

shallots, shallot, cornflour, sunflower, groundnut oil, paste, ginger, red chilli, coconut milk, choi, green pepper, lime, fish sauce, lime, handful sugar, noodles, king prawns, handful coriander, spring onions

Taken from food52.com/recipes/22155-coconut-noodle-soup-with-crispy-fried-shallots (may not work)