Thai green curry shrimp with noodles

Ingredients : 1 cup chopped shallots 2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk) 2 large cloves garlic 1 tablespoon chopped peeled fresh ginger 1 tablespoon finely chopped fresh cilantro stems 1-2 tablespoons Thai green curry paste 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/2 teaspoon turmeric powder 1/4 cup water 1/4 cup plus 2 tablespoons vegetable oil 1 13 oz can coconut milk 1 3/4 cups chicken broth 1 14 oz package wide rice noodles 1 1/2 lb large shrimp Procedure : Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender along with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil. Cook curries paste mixture. Stir frequently, until it just begins to stick to bottom of pot. Mix coconut milk and broth and simmer, uncovered, stirring occasionally. Reduce to about 31/2 cups. Cook noodles in a pot of boiling salted water, uncovered, and stirring occasionally, until tender Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls. Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve hot.