Step1: Wash the cilantro leaves, then cut the cilantro leaves into about 4 - 5mm pieces

Step2:  Peel the shrimp and set aside

Step3:  Put the green curry Sauce in the pot, add about 300ml of water and boil, add the shrimps and continue cooking until cooked. Then put in a pot 200ml coconut milk, stir and boil the mixture.

Step4: Ladle the soup together with rice vermicelli in 2 individual serving bowls, add cilantro on top. Serve hot.