Malaysian Coconut Curry Soup with Rice Noodles

Peel and slice shallots thin. Heat some oil in a skillet or wok. When just smoking, dump in the shallots. Stirfry until dark gold to reddish brown. Drain on paper towels and set aside. Soak dried rice noodles for 2 hours or more. Slice lemon grass very thinly with a very sharp knife. Peel and chop galangal, garlic, ginger and onion. Chop red bell pepper. Place in a blender or food mill the galangal, onion, garlic, ginger, lemon grass, red pepper, shrimp or anchovy paste, tumeric and cayenne. Add water as needed to get a smooth paste. For the fried shallots - peel and slice shallots thin. Heat some oil in a skillet or wok. When just smoking, dump in the shallots. Stirfry until dark gold to reddish brown. Drain on paper towels and set aside. Soak dried rice noodles for 2 hours or more. Slice lemon grass very thinly with a very sharp knife. Peel and chop galangal, garlic, ginger and onion. Chop red bell pepper. Place in a blender or food mill the galangal, onion, garlic, ginger, lemon grass, red pepper, shrimp or anchovy paste, tumeric and cayenne. Add water as needed to get a smooth paste. Put the oil in a heavy skillet or wok and heat it up. When just smoking, add the paste from the blender and stirfry 15 minutes. Careful, it will do some splattering at first. Add the chicken stock; stir and bring to boil; reduce heat and simmer 15 minutes. Add the coconut milk. Salt and pepper to taste. Set aside. Put chicken breast in a skillet, with water to cover. Add a pinch of salt, and bring to boil. Reduce heat and simmer 5 minutes, turning meat occasionally. Lift breast out and shred. Set aside. Boil noodles - well soaked rice noodles may only take 1 minute or so to be done, so watch them closely. Reheat soup. Divide noodles among bowls for each person. Ladle hot soup over noodles. Top with shredded chicken, sprouts, diced celery and shallot flakes. Serve with lime wedges and your favorite Oriental hot sauce.