Step 2

Stir the red curry paste in and fry it for another minute, until it darkens and the oil around it turns red.

Step 3

Dissolve the bouillon cube in 3 cups of boiling water, pour it into the pan, add the coconut milk and bring the lot to a boil.

Step 4

Season with the fish sauce and a little salt and pepper, then add the rice noodles and cook them for 3–4 minutes until they soften.

Step 5

Squeeze in the juice of one lime, add the shrimp and cook for 2–3 minutes, until they are hot through and pink.

Step 6

Ladle into bowls, scatter the cilantro over and put the halved lime on the side for squeezing.