Curry Soup Noodles

• 3 garlic cloves, peeled
• 3 shallots, peeled
• One 1 1/2-inch piece fresh ginger, peeled
• 2 fresh chiles, preferably Thai, stemmed and seeded, or hot red pepper flakes, to taste
• 1 tablespoon Tamarind Paste (page 585), optional
• 2 teaspoons ground turmeric
• 2 teaspoons ground coriander
• 2 tablespoons corn, grapeseed, or other neutral oil
• 1 lemongrass stalk, trimmed and smashed (page 143)
• 1 quart beef, chicken, or vegetable stock, preferably homemade (page 160 or 162), or water
• Salt to taste
• 1 pound fresh Chinese egg noodles
• 1 1/2 cups bean sprouts, trimmed
• 1 cup coconut milk, homemade (page 584) or canned
• 4 hard-cooked eggs (page 338), sliced
• 1/2 pound tofu, pressed (page 491) and sliced
• 1 cucumber, peeled, cut in half, seeds removed (page 169), and sliced

1. Put the first 7 ingredients in a food processor or blender and process until pasty.
2. Put the oil in a large saucepan over medium-high heat.
3. Add the curry paste and cook until fragrant, about 1 minute.
4. Add the lemongrass and stock and bring to a boil.
5. Lower the heat and simmer, uncovered, for 15 minutes.
6. Meanwhile, bring a large pot of water to a boil and add salt.
7. Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes.
8. Drain and transfer the noodles and bean sprouts to large serving bowls.
9. Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes.
10. Remove from the heat and divide the soup among the bowls of noodles.
11. Top the noodles with the eggs, tofu, and cucumber and serve.

garlic, shallots, ginger, fresh chiles, tamarind, ground turmeric, ground coriander, corn, stalk, beef, salt, fresh chinese egg noodles, bean sprouts, coconut milk, eggs, pressed, cucumber

Taken from www.epicurious.com/recipes/food/views/curry-soup-noodles-385818 (may not work)