Lemongrass Coconut Milk Noodles

• 1 packet RawSpiceBar's Lemongrass Curry
• 4 ounce rice noodles
• 1-2 tablespoon coconut or vegetable oil
• 1 piece shallot finely diced
• 1 tablespoon fresh ginger, chopped or grated
• 1 clove garlic, minced
• 1 can coconut milk
• 2 cups chicken broth
• 1 piece red bell pepper (or bunch spinach), thinly sliced
• 2 tablespoons fish sauce (optional)
• 1 piece red hot chili (optional)
• 2 tablespoons soy sauce
• 2.5 tablespoons sugar
• 8 ounce raw, peeled and deveined prawns
• 1 piece lime
• 1 stalk Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions
• 1 pinch kefir lime leaves powder for extra flavor (optional)

1. Add noodles in medium pot and boil enough to just cook them. In a medium pot, heat oil over medium heat.
2. Add diced shallots and ginger. Saute until fragrant and golden, about 3 minutes. Add diced garlic, diced chili and RawSpiceBar's Lemongrass Curry. Stir, 1-2 minutes.
3. Add coconut milk and stock and bring to a simmer, 15-20 minutes. Add the bell pepper, soy, fish sauce and sugar. Add the prawns and gently simmer until cooked. Give a generous squeeze of lime. Taste, adding more lime / or salt if necessary.
4. Drain the noodles. If serving the soup immediately, toss the noodles right into the pot and serve. Garnish with fresh basil, bean sprouts, thinly sliced red onion and chopped scallions.

packet, rice noodles, coconut, shallot, fresh ginger, clove garlic, coconut milk, chicken broth, red bell pepper, fish sauce, red hot chili, soy sauce, sugar, prawns, lime, basil

Taken from www.epicurious.com/recipes/member/views/lemongrass-coconut-milk-noodles-59258dc40913bb06b9442c56 (may not work)