Ingredients For the Spice Mixture:
3 tablespoons ginger, chopped
4 garlic cloves
4 shallots, chopped
3 slices of galangal (Thai ginger; may substitute with Laos ginger powder)
2 tablespoons lemon grass, finely chopped
4-6 jalapeno red peppers, chopped (add more to increase spicy heat in the dish)
7-8 kaffir lime leaves, shredded (may substitute with 2 tablespoons of lime rind)
2 tablespoon curry powder (preferably Madras mixture)
Ingredients For the Fish and Noodles:
1/2 lb dried thin wheat noodles
1 pound fish (cod or snapper), cut into 2 inch chunks
2 cups canned coconut milk
1/4 cup fish sauce (if using canned broth, reduce fish sauce to 1/8 cup)
1 cup chicken broth, canned or homemade (if using canned broth, be sure to taste and adjust seasoning because canned broth can be very salty. If too salty, dilute with some water until you obtain the desirable flavor)
4 ounces of bean sprouts, washed and well drained
2-3 sprigs of basil, cut into strips
2 fresh limes, quartered