Ingredients

• 3 medium (1-ounce) shallots, chopped (about 3/4 cup)

• 4 medium lemongrass stalks (about 4 ounces), sliced (about 1/2 cup)

• ¼ cup canola oil

• 1 (2-inch) piece fresh ginger, peeled and sliced (about 1/4 cup)

• 1 (3-inch) piece fresh galangal, peeled and chopped (about 1/4 cup)

• 4 small dried red chiles

• 3 large garlic cloves, smashed

• 1 cup chicken stock, divided

• ½ cup peanuts

• 2 teaspoons dried shrimp paste (such as Shrimp & 6A Brand Belacan)

• 2 teaspoons ground turmeric

• 2 teaspoons ground coriander

• 1 teaspoon palm sugar or brown sugar

• 2 tablespoons canola oil

• 4 cups chicken stock

• 2 cups coconut cream (from 1 [15-ounce] can)

• 2 tablespoons fish sauce, plus more to taste

• 8 ounces dried rice noodles

• 2 (8-ounce) cooked boneless, skinless chicken breasts, sliced

• 8 unpeeled raw jumbo shrimp, peeled, cleaned, and poached

• 1 cup fresh bean sprouts

• 4 scallions (about 1 1/2 ounces), sliced (about 1/3 cup)

• ½ cup loosely packed fresh Vietnamese mint leaves

• ½ cup loosely packed fresh cilantro leaves

• ¼ cup fried shallots

• 1 lime, cut into 4 wedges