Put garlic, ginger, red chilies and lemon grass in a food processor and grind.
Heat oil in large wok or sauce pan, add the ground mixture and fry for 1-2 minutes until the mixture begins to brown.
Add the fish sauce, salt, turmeric, coconut milk, tamarind pulp, chicken stock. Simmer for 10 minutes on slow heat.
Add the shrimps to the stock, cook for 3-4 mints until shrimps are tender.
At the last add lemon juice and rice noodles; cook about a minute
Pour in serving bowl, garnish with green coriander and serve hot.
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