Fish

• 3 tablespoon Peanut or canola oil
• 2 Shallots, sliced
• 3 Cloves garlic, minced
• 2 teaspoon Grated fresh ginger
• 1 Lime
• 1-2 tablespoon Red curry paste
• 4 cup Reduced sodium chicken broth or vegetable broth
• 1 cup Water
• 2 tablespoon Fish
• 8 ounce Rice vermicelli noodles
• 14.50-14 ounce Can unsweetened coconut milk
• 1 pound Fresh or frozen medium shrimp in shells, peeled and deveined
• As required Fresh basil leaves and lime wedges

In a large pot heat 2 tbs of oil over moderately high heat and cook the shallots until crispy and place on a paper towel

In the same pot  (add oil if necessary) heat remaining oil over moderately high heat, add  garlic and ginger, cook until lightly browned

Add the juice from the lime, curry paste and cook steering until it starts to brown

Add the chicken broth, water and fish sauce and bring to a simmer

Add the rice noodles and cook until tender

Add the coconut milk and keep warm

Meanwhile heat a the 3rd tbs of oil and cook shrimp until just pink

Add the shrimp to the pot and combine