Coconut Curry Noodle Soup

I made this for dinner tonight, along with a platter of Bo Luc Lac. The soup was right on the money. Its my own recipe, (although I have to admit that there's nothing very original about it.) True comfort food.

1/2 package rice noodles (any size), cooked, drained and oiled to keep them from sticking, set aside
1/2 lb shrimp, peeled and deveined OR sliced boneless skinless chicken
2 t thai red chili paste
2 t madras curry powder
1 can coconut milk
2 cups of chicken (or fish or shrimp stock if using shrimp)
1 T fish sauce, or more to taste
2 shallots, sliced into thin rings
2 cloves of garlic, sliced thin
1 knob ginger, cut into thick slices
1 or 2 stalks lemongrass, bruised and cut into thick slices
fish sauce, to taste
Lemon juice to taste
Chopped cilantro, basil chiffonade, lemon wedges and bean sprouts for garnish

In a pot over high heat combine 2 cups stock, fish sauce, chili paste, curry powder, ginger, lemongrass and shallots. Bring to a boil, turn heat down to low and simmer for twenty to thirty minutes. Add the coconut milk.

Remove the ginger and lemongrass. Add the shrimp, and cover, reducing the heat to low. Cook just until the shrimp are opaque throughout -- 3 minutes or so.
Add more fish sauce to your liking. Portion noodles and cilantro and/or basil into individual bowls. Pour soup over noodles, arranging shrimp on top of the noodles. Top with bean sprouts and a lemon wedge. Serve hot.
Serves 4