Instructions: Break the rice sticks into a pan and cover with boiling water for 5 minutes - then strain. Reserve.

Fry the shallots and garlic for a few minutes in the oil, then add the ginger, coriander, and tumeric. Pour in the stock, bring to a boil, then reduce heat and simmer for 30 minutes.

When ready to serve, add the rice sticks and the coconut milk and bring to a simmer for about 5 minutes. (If you bring the coconut milk to a boil, youll lose the coconut taste.) Toss in the shrimp and bean sprouts and simmer for 5 more minutes. Adjust the seasoning, ladle into bowls, and garnish with chopped scallions.

Serve hot to 4 people.

Comments: What a taste treat - great with a sandwich for lunch if youre not in the mood to go whole hog into an Indonesian feast. And its just as good, if not better with chicken and chicken stock.

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