Active Time

　　35 min

　　Total Time

　　40 min

　　This quick dish has all the deep, exciting flavors of Southeast Asia. The curry paste already has lemongrass in it, so don't worry if you can't find fresh: It will still be delicious without it.

　　

Ingredients

Makes 4 servings

　　1 cup chopped shallots (about 4)

　　2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced

　　2 large garlic cloves, chopped

　　1 tablespoon chopped peeled fresh ginger

　　1 tablespoon finely chopped fresh cilantro stems

　　1 to 2 tablespoons bottled Asian green curry paste

　　11/2 teaspoons sugar

　　3/4 teaspoon salt

　　1/2 teaspoon turmeric

　　1/4 cup water

　　1/4 cup plus 2 tablespoons vegetable oil

　　1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)

　　1 3/4 cups reduced-sodium chicken broth (14 fl oz)

　　3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles

　　11/2 lb peeled and deveined large shrimp (21 to 25 per lb)

　　2 to 3 teaspoons Asian fish sauce, or to taste

　　Accompaniment: fresh cilantro sprigs

　　

Step 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.

　　

Step 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. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.

　　

Step 3

While sauce simmers, cook noodles in a 6-quart 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.

　　

Step 4

Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.