Serves 4
Ingredients for broth:
1 each Lemongrass stalk
1 teaspoon freshly grated ginger root
Stems from a 1/2 bunch of cilantro
Stems from 6 stalks Thai basil
1 teaspoon diced shallots
½  teaspoon diced garlic
1 pound fresh, head-on Louisiana shrimp, rough chopped
2 teaspoons olive oil
1 teaspoon green curry paste
1 can coconut milk
1 ½ cup water
1 each Kaffir lime leaf
1 teaspoon fish sauce

Remaining ingredients:
20 U-12 head-on fresh Louisiana shrimp (frozen headless can be substituted, just make sure they’re from Louisiana. If headless, use 1 lb of shrimp.)
1/2 lb. baby bok choy, split, washed and drained
1 package fresh rice noodles (If substituting dried noodles, cook according to the package directions.)
¼ cup fresh Thai basil, chopped
¼ cup fresh cilantro leaves, chopped
2 teaspoons olive oil
2 tablespoons water

To prepare the broth, rough chop the shrimp (heads and shells intact) and sautée them in a little olive oil on medium heat, browning slightly. Add the crushed and chopped lemongrass, ginger, shallots, garlic, lime leaf, basil and cilantro stems and continue to cook on medium heat for 2 or 3 minutes, stirring often. Add the curry paste and stir in the water. Cook on a low boil for 30 minutes. Add the coconut milk and return to a simmer. Blend thoroughly with an immersion blender and strain. May be made ahead and refrigerated.

To finish dish, heat the broth to boiling. In a separate large sauteé pan, sautée the shrimp on high heat in a little olive oil for 1 minute on each side and reserve. Note: The shrimp won’t be completely cooked but will finish in the broth. Add baby bok choy, and turn heat to high. Sautée for two minutes. Add the water and cover the sauté pan. Cook an additional two minutes.  Take off the heat to finish cooking. Add the shrimp and bok choy to the boiling broth. When it returns to a boil, add the fresh noodles and cook for 15 seconds. Plate in 2 large bowls, dividing the noodles and the balance of ingredients. Garnish with freshly chopped herbs.