Thai Coconut Curry - The Garnished Palate

Ingredients

• Chicken broth
• 1 lb. bone in chicken thigh and breast pieces
• 1/2 inch ginger, grated
• 5 garlic cloves, grated
• 2 Indian bay leaves
• 5 lime leaves
• 1 cinnamon stick
• 1 teaspoon ground coriander or 2 teaspoons whole coriander
• 10 cups cold water
• 2 tablespoons vegetable or coconut oil
• 1 shallot, finely minced
• 1 /2 inch piece ginger
• 3 minced garlic cloves
• 2-4 tablespoons Thai red curry paste
• 8 cups chicken broth
• 1 (13.5 oz.) can coconut milk
• Juice from 1 lime
• 1 teaspoon fish sauce
• 16 oz. cooked rice vermicelli noodles
• 2 cups cooked shredded chicken
• 1 cup cilantro plushes
• 2 large scallions, thinly sliced
• 1 cup roasted peanuts