4 servings
1 chopped yellow onion
2 pressed garlic cloves
200 g broccoli, sliced into pieces and without the last 2-3 cm of the trunk
150g squash, cut into sticks
1 yellow pepper, 125g, cut into pieces
1 ½ tablespoons canola oil
2 cups coconut milk
2 tablespoons finely grated ginger
2 teaspoons fish sauce
400g peeled shrimps
finely grated peel from 1 lime
Serve with:
cooked egg noodles, uncooked 50 g / portion


Do this: Fry the onion, garlic, broccoli, squash and peppers in the canola oil in a frying pan. The onions should be soft and shiny.
Pour in the coconut milk, ginger and fish sauce. Let the pot simmer for a minute.
Stir in shrimp and lime peel just going to be hot. Serve with cooked noodles.