Green Curry Shrimp with Noodles

Ingredients

• 2 teaspoons asian fish sauce to taste
• 2  outer leaves discarded and lower 6 inches of stalks fresh thinly sliced
• 4 servings accompaniment: cilantro sprigs fresh
• 1 tablespoon cilantro stems fresh finely chopped
• 1 tablespoons bottled asian curry paste green
• 1 tablespoon ginger fresh peeled chopped
• 2 large garlic cloves chopped
• 14 fl. oz. chicken broth reduced-sodium
• 0.8 lb flat dried
• 0.8 teaspoon salt 
• 1 cup shallots chopped ( 4)
• 5.5 lb shrimp deveined peeled per lb)
• 5.5 teaspoons sugar 
• 0.5 teaspoon turmeric 
• 13 oz coconut milk unsweetened low-fat canned (not )
• 0.3 cup vegetable oil 
• 0.3 cup water 

Equipment

• bowl
• ladle
• pot
• blender
• colander

Directions

1. Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.
2. Heat oil in a 4-quart 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.
3. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.
4. While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes.
5. Drain in a colander and rinse under cold water.
6. Drain noodles well and divide among 4 large bowls.
7. Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes.
8. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.