Cook the rice vermicelli according to package directions. Drain.
In a pot, heat the sesame oil on medium heat. Cook the shallots, garlic and ginger for 1 minute.
Add the curry paste and turmeric. Cook 30 seconds, just to release the flavour.
Add the chicken broth, coconut milk, the Haiku lemon grass and Thai pepper. Bring to a boil and let simmer for 20 minutes on low heat.
Add the carrots into the pot. Cook for 5 minutes.
Add the shrimp. Bring to a boil and cook for 2 minutes.
Add the rice vermicelli and stir.
Serve the soup in 4 bowls. Garnish each portion with coriander leaves and green onion.
Recipe developed by Pratico-Pratiques