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1
Bring water to boil in covered pot for the pasta.
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2
Chop the shallots and garlic in the food processor.
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3
Heat to very hot a nonstick pan large enough to hold all the ingredients,reduce heat to medium-high and pour in the oil.Saute the shallots and garlic until they begin to brown.
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4
Wash and dry the chicken,and slice into strips 1/4 inch wide.
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5
Add to the pan, and saute quickly on both sides to brown.
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6
Meanwhile, wash,trim and slice the whole mushrooms;wash and trim the stems from the broccoli.When the chicken is browned,push to the side, add the mushrooms and broccoli and reduce heat to medium.
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7
Remove the tough outer leaves from the lemongrass.
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8
Trim the bottoms,and thinly slice the bulbous parts.
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9
Grate the ginger; trim, seed and mince the chili.
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10
Add the lemongrass and ginger along with the chili, fish sauce, lime juice, curry powder and chicken stock to the chicken mixture, and cook, covered, over medium-low heat.
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11
Cook the noodles according to package instructions.
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12
Stir the coconut milk and sugar into the chicken.
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13
Wash and chop the cilantro.
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14
When the broccoli is cooked, remove from heat.
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15
When noodles are cooked, drain, and top with chicken-mixture; sprinkle with cilantro.
