4-6	es	Red Hot Chili Peppers, stemmed & seeded
2	tsp	Lemongrass Puree
2	tsp	Ginger Puree
4	ea	Shallots, peeled
4	ea	Garlic Cloves, peeled
1	T	Peanut Oil
1/2	tsp	Turmeric
1/2	tsp	Sugar
1/4	cup	Cilantro
2	tsp	Fish Sauce
1	qt	Chicken Broth
2	cans	Coconut Milk
1	cup	Shitake Mushrooms, thinly sliced
2	ea	Chicken Breast
1/4	cup	Scallions, finely sliced
1/4	cup	Bean Sprouts
1	pkg	Rice Vermicelli Noodles
3	tsp	Cornstarch
3	tsp	Water

Soak Rice Noodles in warm water, and set aside.

  In a food processor, combine first 10 ingredients and puree until an evenly
chopped paste is formed.  Transfer paste to a small sauce pot and
sauté to release the flavors.

  Add the Chicken Broth and Coconut Milk. 
Simmer for 5 minutes, and add the Mushrooms. 

Make a slurry with Cornstarch & Water and slowly add it to the simmering Soup. 

Grill the Chicken until It is thoroughly cooked, and slice.

  To assemble, place a small amount of Rice Noodles in the center of each bowl.
  Carefully, pour the Soup over the Noodles. 
Arrange the sliced Chicken next.  Garnish with Scallions and Bean Sprouts.