Curry Noodles in Coconut Broth from Southeast Asian Flavors: Adventures in Cooking the Foods of Thai

Ingredients

• 1 Tbsp. Finely grated galangal
• 3 stalks Lemongrass, trimmed and sliced thinly, about ⅛ inch (0.3 cm.) thick
• 3 cloves Garlic, roughly chopped
• 6 small Shallots, roughly chopped
• ½ cup Vegetable oil
• 2 tsp. Dried shrimp
• ½ cup (½ oz. / 14 g.) Dried red chilies, stems and seeds removed
• 1 cup Cucumber, Kirby variety preferred, bite size julienne strips, about ⅛ inch (0.3 cm.) thick
• ¼ cup Laksa Leaves or Mint leaves, thinly sliced, about ⅛ inch (0.3 cm.) wide
• 2 to 3 medium Limes, cut into wedges
• ¼ cup Malaysian chili sauce (Sambal Belacan) or store bought chili paste
• 1¼ tsp. Kosher salt
• 1 lb. (454 g.) Cooked egg noodles, ⅛ inch (0.3 cm.) thick (mee)
• ¾ lb. (340 g.) Small shrimp, peeled and deveined
• ¾ lb. (340 g.) Cooked fish balls or sliced fish cake
• 1 pkg (4 oz. / 113 g.) Deep fried bean curd puffs, halved
• 2 cups Bean sprouts, trimmed and blanched
• 4 Candlenuts or macadamia nuts or blanched almonds
• ¼ tsp. Ground turmeric
• 1½ tsp. Coriander seeds
• ¼ tsp. Ground white pepper
• 1 qt. (1 L.) Light seafood or chicken broth
• 2 cans (14 oz. / 413 ml. each) Coconut milk
• 1 Tbsp. Granulated sugar