1/2 cup Laksa Curry Paste, recipe follows, or store-bought yellow curry paste or Tom Yum paste
3 cups low-sodium chicken stock
2 tablespoons fish sauce
1 teaspoon light soy sauce
1 teaspoon light brown sugar
Juice of 1 lime
One 14-ounce can coconut milk
7 ounces dried flat wide rice noodles
1 pound medium shrimp, deveined, tails left on
1 1/2 cups bean sprouts
Cayenne pepper or red chili flakes
Small handful fresh cilantro stems
Small handful fresh Thai basil stems
1/4 cup coconut milk
3 tablespoons shrimp paste
1 tablespoon vegetable oil
2 teaspoons light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sea salt
1 teaspoon chopped fresh peeled turmeric root or dried powdered turmeric
1/2 teaspoon chili powder or cayenne pepper
2 cloves garlic, crushed
2 stalks lemongrass, smashed and roughly chopped
One 1-inch piece fresh ginger, peeled and sliced
1 yellow onion, chopped
1 red Fresno chile, stemmed and sliced crosswise
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