KANTIL flour	500 gr
Salt	125 gr
Alkali (soda ash)	5 gr
STTP (Sodium Tripoly Phosphat)	0.5 gr
Tartrazine (yellow food coloring)	as needed
Water	165 ml

Shrimp, peeled and deveined	200 gr
Shrimp stock (from boiling the shrimp heads and shells)	1200 ml
Celery, tied into a bundle	1 stalk
Ginger, lightly crushed	2 cm
Spring onion, tied into a bundle	1 stalk
Salt and sugar	to taste
Coconut milk (from 1 coconut)	250 ml
Cornstarch, dissolved in 1½ tbsp water (for thickening)	1½ tbs
Cooking oil (for sautéing)	2 tbs

Shallots	10 bulbs
Garlic	5 cloves
White pepper	1 tsp
Dried shrimp (ebi), soaked and roasted	2 tbs

Bean sprouts	150 gr
Celery and spring onion, finely sliced	2 stalks
Quail eggs, boiled	250 gr
Lime	3 pieces

(syo/csb)

How to make:

Dissolve the soda ash, tartrazine, and salt in the water.
Pour this solution into the KANTIL wheat flour. Mix well.
Let the dough rest for about 15 minutes.
Roll out the dough repeatedly until smooth and even, reaching the desired thickness (about 1.5 mm). Cut into noodle strands using a noodle machine.
Boil the noodles for about 3 minutes. Remove, rinse with cold water, and drain.
Toss the noodles with a bit of cooking oil to prevent sticking. Set aside — the noodles are ready to use.
To make the soup: bring the shrimp stock, celery, ginger, and spring onion to a boil.
Sauté the ground spices until fragrant, then pour them into the boiling stock. Bring to a boil again. Add the shrimp and stir well.
Add coconut milk, salt, and sugar. Cook until the shrimp are done.
Thicken the soup with the cornstarch solution. Cook until it bubbles and thickens.
To serve: place noodles in a bowl, pour the hot soup over them, and top with bean sprouts, quail eggs, sliced celery, and lime.