INGREDIENTS
1 1/2 Tablespoon of Oil
2 Tablespoon of Garlic (Chopped)
1 Tablespoon of Ginger (Chopped)
2 Red Chillies
1 Cup of Onion
1 Teaspoon of Coriander (Ground)
1/2 Teaspoon of Turmeric (Ground)
1 Cup of Rice Noodles
1 3/4 Cups of Coconut Milk
2 Teaspoon of Madras Curry Powder
2 Teaspoon of Chili Bean Sauce
1 Teaspoon of Sugar
2 Teaspoon of Sea Salt
1/2 Teaspoon of Fresh Ground Pepper

THE GARNISH
3 Tablespoon of Spring Onions
1 Sprig of Coriander

DIRECTIONS
Heat a wok or large frying pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, reduce the heat and add the garlic, ginger, chillies and onions and stir-fry for 5 minutes. Add the coriander, turmeric and stock. Turn the heat to low, cover and simmer for 20 minutes. Meanwhile, soak the rice noodles or rice sticks in a bowl of warm water for 20 minutes. Drain them in a colander or sieve. Add the coconut milk and rice noodles to the simmering liquid. Season with the curry powder, chili-bean sauce, sugar, salt and pepper and continue to cook for 15 minutes. Ladle the mixture into a large soup tureen and serve at once with the garnishes on the side or on top.