Instructions: Crush the shrimp, garlic, ginger, onion, coriander, turmeric and 3 cups of the coconut milk into a paste in the blender. Heat the oil in a large saucepan, and fry the paste for two minutes.

Add the chicken broth, the balance of the coconut milk (1 1/2 cups), the lemongrass and salt, and bring to a boil. Simmer over low heat for five minutes to distribute the flavors.

Soak the noodles in hot water for ten minutes; drain and cut in half. Blanch the bean sprouts in hot water for five minutes; drain well.

To serve, distribute the garnishes in individual serving bowls, pour 1/2 cup of the hot broth into each soup plate and add the garnishes to taste.

This recipe yields 6 servings.

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