1. The shrimp heads are ready. Of course it is better to use whole shrimp.
2. Add 50 grams of solid coconut milk and 2 tablespoons of water to make a paste, weighing about 80ml.
3. Pour a proper amount of oil into the pan to heat up, add ginger slices and shrimp heads and stir fry, press the shrimp heads with a spoon to squeeze out the shrimp paste.
4. Pour the fish balls and stir fry.
5. Pour in coconut milk and curry cubes and stir fry.
6. Pour in the right amount of boiling water.
7. Add an appropriate amount of oily tofu and boil, add salt to taste. (You can fish out the shrimp head if you don't want it).
8. Cook the noodles, transfer them to a bowl, and pour the curry fish ball soup on it.
