1. Remove pollens inside the Katuri flowers and then wash with clean water. Drain and set aside.
2. Clean the shrimps, and then peeled and deveined. Set aside.
3. Heat water in a pot over medium heat. Add Hot and Sour curry paste and wait until boiling. Then add prepared shimps and Katuri flowers.
4. Wait until nearly done, season with coconut sugar, fish sauce and tamarince concentrate. Remove from heat. Then add lime juice and stir until mixed well.
5. Transfer the soup into the bowl. Serve immediately with hot steamed rice.
(For 2 Serving)
