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In a medium pot, heat oil over medium heat.
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Add onion, ginger and lemon grass. Cook about 10 minutes, until softened. If starting to brown, turn down the heat.
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Add garlic and chili paste, stir until fragrant - about 1 minute.
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Turn the heat up to medium high and add the chicken. Saute for 1 minute.
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Add curry powder and paprika and stir to coat the chicken (or mushrooms).
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Add coconut milk, chicken stock, turmeric, fish sauce and sugar. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 5 minutes.
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While the chicken cooks, start the noodles following the package instructions. Rinse, drain and set aside.
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Taste the broth and adjust seasonings with salt.
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Divide noodles into large soup bowls. (store noodles separately for leftovers)
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When ready to serve, ladle hot broth over noodles.
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Top with cilantro, scallions and fried shallots.
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Serve with a squeeze of lime and additional chili paste.