How to make
In a heated pot with oil, stew the finely chopped ginger root, garlic, red pepper, hot pepper, parsley stalks and coriander.
Crush and roughly chop the lemongrass. Add it to the rest of the products in the bowl.
When everything softens and releases its aromas, put the mixture in a blender.
Add the raw spinach and coconut cream and blend. Pour the soup into a suitable container, add a little water and put the rice spaghetti inside to cook.
Clean the shrimp well. Put them in the pan to cook for no more than 2-3 minutes.
Serve the coconut soup garnished with fresh coriander and fried peanuts.
