Ingredients

• 500 g - shrimps with shell
• 1 cup - thick coconut milk
• 1/2 cup - barley
• 1/2 cup - shallots, sliced
• 1 - onion, chopped
• 2 thin slices - ginger
• 5 cup - water
• 2 tbsp - vegetable oil
• 2 tbsp - red capsicum, chopped
• 2 tbsp - green capsicum, chopped
• 2 tsp - curry powder
• 2 Kaffir lime leaves
• 2 to 3 tbsp - Naam Pla (fish sauce)
• sliced red chillies and sweet basil to garnish

How to Make Shrimp and Barley Soup

• Shell the shrimps.
• Wash the shells and cover them with water.
• Add onion and ginger.
• Heat till boiling and simmer for 10 minutes.
• Strain and discard the shells.
• Boil the stock again. Add barley and simmer till the barley is cooked.
• Heat the oil in a deep pan.
• Add shallot and fry till golden brown.
• Add the red and green capsicum and stir fry briefly.
• Add curry powder and fry for a few seconds.
• Add the barley with the cooking liquid.
• Add shrimps and lime leaves.
• When the shrimps are cooked, add naam pla and coconut milk.
• Simmer for 2 more minutes. Serve hot and garnished with chilli slices and sweet basil.