Thai Coconut Curry Soup

Thai Coconut Curry  Soup

1 shallot peeled and minced fine
1 tablespoon oil for sauteing 
1 inch piece of fresh ginger peeled and minced
2 cloves of garlic minced fine
2 stalks lemon grass peeled, cut 2 inch pieces, bruised with back of knife
1 tablespoon of red curry paste (or curry powder)
1 tablespoon turmeric
1/2 tablespoon fresh ground black pepper
1/2 to 1 teaspoon red pepper flakes
1 container of low sodium vegetable broth
1 can coconut milk
8 ounces mushrooms sliced
1 red bell pepper, seeds removed and sliced thin
1 cup of mung bean sprouts
1 package gluten free curly ramen noodles or noodles of your choice
slivers of green onion for garnish
2 tablespoons cilantro leaves for garnish
slices of lime for garnish

Sauté aromatics in order listed. Add vegetable broth and coconut milk and bring to boil. Simmer for 1/2 hour. Add mushrooms, peppers, and sprouts and simmer till soft. If coconut and stock separate, use a corn starch slurry to fix that. Add ramen noodles at the end. Serve with garnishes. Double recipe if serving a large group. I have lemongrass growing in a pot in my solarium and this is the first time using it. I can't wait to try this soup.