Noodle dishes are just always delicious!
*This recipe makes two large bowls of noodle soup, a main course for two people. As part of a larger menu, this mixture is plenty for four guests In a mortar, pound the chilies, lemongrass, galangal, turmeric and scallions into a paste. Fold in the shrimp paste.
In a heavy-bottomed frying pan, heat the oil and sauté the paste. Add the coconut milk, stir well, pour on the vegetable soup and let it bubble. Add the tamarind water the sugar, the crab tails, the fish balls and the fish sauce. Reduce the heat and gently bubble the soup at a low temperature.
Meanwhile, in a saucepan, bring about 2 liters of water to a boil and dip and blanch the soybean sprouts with a sieve ladle for a few seconds. Lift out, drain and pour into soup bowls.
Repeat the process with the noodles, blanching them for just a few seconds as well. Lift out, drain and divide evenly among soup bowls.
Pour the soup over the liner. Serve garnished with the pineapple chunks, shallots, mint leaves and chilies.
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