2 T. peanut or canola oil
2 shallots, sliced
1 lime
3 cloves garlic, minced
2 tsp. grated fresh ginger
1-2 T. fresh curry paste
4 cups chicken stock
2 T. fish sauce
1 lb. fresh medium shrimp, peeled and deveined
8 oz. rice vermicelli noodles
1 14oz. can coconut milk
Fresh basil

2 T. peanut or canola oil 2 shallots, sliced 1 lime 3 cloves garlic, minced 2 tsp grated fresh ginger 1 -2 T. fresh curry paste 4 cup s chicken stock 2 T. fish sauce 1 lb. fresh medium shrimp, peeled and deveined 8 oz. rice vermicelli noodles 1 14oz. can coconut milk

Heat oil in dutch oven over medium heat. Cook shallots about 5 minutes until crisp and browned. Set aside.

Zest lime and cut in half.

Add garlic, ginger and curry paste to dutch oven and cook 1 minute. Add broth, fish sauce and 2 cups water. Squeeze lime juice into broth and add strips of zest. Bring to a boil.

Stir in shrimp and noodles. Return to boil and reduce heat. Cook 3 to 4 minutes or until shrimp turn opaque. Stir in coconut milk. Remove lime zest. Top bowls with shallots and basil, serve with lime wedges.