Preparation:

1. Peel and finely chop the garlic and ginger.

2. Separate the shrimp heads from the tails. Shell the shrimp tails and remove the dorsal vein by making a slight incision on the back of the shrimp. 

3. Cut the red pepper into thin slices, mince the Thai scallion or scallion and slice the mushrooms.

4. Bring a large pot of cold water to a boil and immerse the egg. Cook for 6 minutes then immediately plunge the egg into a large volume of cold / ice water. Remove the shell and cut the egg in half.

5. Heat your pan and pour in the oil. Sauté the garlic and ginger until browned then add 1 tbsp. rounded teaspoon of yellow curry paste. Sauté for 1 min and add the kaffir leaves and the shrimp heads if you have them.

6. Add the button mushrooms, the slices of pepper. Sauté everything for 1 min then add 100ml of water. Let it cook for 2 minutes then pour in the coconut milk and the shrimp tails. Season with salt and sugar. Simmer the broth for 3 minutes.

7. Meanwhile, bring a large pot of water to a boil, then immerse the instant noodles for 3 minutes in simmering water. Drain and place the noodles in a bowl or deep plate.

8. Arrange your deep plate or bowl with the broth and your egg cut in half. Sprinkle with Thai spring onion or scallion and lightly drizzle with a few drops of lime.