For 4 people
For 4 people
Peel the shrimp and store them in the refrigerator.
Peel and slice the carrot and onion. Cook the shrimp heads and shells in 2 tablespoons of oil. Then add the onion and carrot, and season with salt and pepper.
Pour 1 liter of boiling water and cook for 30 minutes over low heat, then filter.
Peel and slice the second carrot and the leek, then add them to the broth and simmer for about 15 minutes.
Cook the noodles separately in boiling water for 5 minutes then drain them.
Peel the garlic, cut it into slices and brown it in a little oil.
Add the shrimp to the broth, bringing it to a boil, and cook for 2 minutes, then add the noodles, garlic, and chopped coriander. Season with soy sauce and chili pepper.
Serve immediately.
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