Asian Tsunami Fusion Soup

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Ingredients for 4 servings

2 lemons , cut into wedges

20 fluid ounces curry paste (I prefer Yeo's Singapore Curry Gravy Brand or Amofood Saloma Curry Gravy Brand, substitute curry pow)

1/3 cup cashews (not raw)

1/4 cup water (mix into a slurry)

7-10 ounces rice noodles, rice sticks/vermicelli/bean thread (or 6 small individual packages which contain 1.76 oz each, substitute yellow egg noodles)

4 lbs chicken

6 cups chicken broth

1/3 cup green pepper (medium hot, reserve some for the topping) or red pepper, chopped (medium hot, reserve some for the topping)

14 ounces coconut milk , non-sweet

3 tablespoons cornstarch , and

1/2 lb shrimp , medium size,peel and deveined

10 ounces bean sprouts (remove whiskers and seed pods, blanch briefly, retain crispness)

1 teaspoon baking soda

2-3 tablespoons lemon juice

4 hard-boiled eggs , cut each into quarters

4 sprigs basil , with leaves,rinse under water to remove sand

24 basil leaves , plus

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