Thai Green Curry with Noodles

From the Kitchen of Uncle Tom and Randa LaMonica

ingredients

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 (I always use low fat coconut milk)
1 3/4 cups chicken broth
1 14 oz package wide rice noodles
1 1/2 lb large shrimp

1
Puree 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 hot 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).
2
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.
3
Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve.

Source: Jessica