Thai Green Curry Shrimp with Noodles

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This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.Ingredients1 cup chopped shallots2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)2 large cloves garlic1 tablespoon chopped peeled fresh ginger1 tablespoon finely chopped fresh cilantro stems1-2 tablespoons green curry paste1 1/2 teaspoons sugar3/4 teaspoon salt1/2 teaspoon turmeric powder1/4 cup water1/4 cup plus 2 tablespoons vegetable oil1 13 oz can coconut milk1 3/4 cups chicken broth1 14 oz package wide rice noodles1 1/2 lb large shrimpMethodPuree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). 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. Serve and enjoy!

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