A delightful and easy-to-make soup combining shrimp, coconut milk, and noodles for a comforting meal.
Heat a saucepan over medium heat and add a drizzle of oil.
Ensure the pan is hot before adding ingredients to prevent sticking.
Add the shrimp and curry powder, cooking until the shrimp are pink and slightly browned, then remove them from the pan.
Avoid overcooking the shrimp to keep them tender.
In the same pan, sauté the shallot until softened.
Stir constantly to prevent burning.
Add the coconut milk, soy sauce, and corn kernels, bringing the mixture to a gentle simmer.
Stir well to combine the flavors evenly.
Add the pasta and cook until tender.
Break the pasta into smaller pieces for easier serving.
Return the shrimp to the pan and heat through.
Ensure the shrimp are evenly coated with the sauce.
Serve the soup in bowls, garnished with fresh chives.
Serve immediately for the best flavor and texture.
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