Thai shrimp and lemon grass soup

Cook the rice vermicelli according to package directions. Drain. 

In a pot, heat the sesame oil on medium heat. Cook the shallots, garlic and ginger for 1 minute. 

Add the curry paste and turmeric. Cook 30 seconds, just to release the flavour. 

Add the chicken broth, coconut milk, the Haiku lemon grass and Thai pepper. Bring to a boil and let simmer for 20 minutes on low heat. 

Add the carrots into the pot. Cook for 5 minutes. 

Add the shrimp. Bring to a boil and cook for 2 minutes.

Add the rice vermicelli and stir. 

Serve the soup in 4 bowls. Garnish each portion with coriander leaves and green onion.