Enjoy this delicious recipe.
1 cup chopped shallots
2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)
2 large cloves garlic
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1-2 tablespoons Thai green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk
1 3/4 cups chicken broth
1 14 oz package wide rice noodles
1 1/2 lb large shrimp
Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender along with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute).
Cook curries paste mixture.
Stir frequently, until it just begins to stick to bottom of pot. Mix coconut milk and broth and simmer, uncovered, stirring occasionally.
Reduce to about 31/2 cups.
Cook noodles in a pot of boiling salted water, uncovered, and stirring occasionally, until tender
Drain in a colander and rinse under cold water.
Drain noodles well and divide among 4 large bowls.
Add shrimp to sauce and simmer, stirring, until just cooked through.
Remove from heat and ladle over noodles.