Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)

Name: Rice Noodles with Fish Curry Sauce (Kanom Jeen Namya)
Prep time: 10 min
Cook time: 30 min
Yield: 4
Cuisine: Thai,
Ingredients: For Poaching The Fish; 100 g white fish filet (any kind with a mild flavour); 1 stalk lemongrass, bottom half only, smashed and cut into chunks; 5 rounds galangal; For The Curry Sauce; 12-15 dried chilies or to taste, soaked in hot water until softened; 1 stalk lemongrass, bottom half only, sliced; 5 rounds galangal; 3 tbsp (45 ml) chopped grachai (use galangal as substitution); 5 cloves garlic; 1/3 cup (75 ml) chopped shallots; 1-inch (2.5 cm) turmeric root, sliced, or 1 tsp (5 mL) turmeric powder; 1 tsp (5 ml) fermented shrimp paste; 1 1/2 cups (375 ml) Coconut Milk (thai kitch); 1-2 tbsp (15-30 ml) palm sugar, finely chopped, packed; 2-3 tbsp (30-45 ml) Fish Sauce (thai kitch); 1-2 tbsp (15-30 ml) tamarind concentrate (see note); 200 g dry, round rice vermicelli (small size), cooked until tender, at room temperature; Toppings (medium boiled eggs, fresh crunchy vegetables, pickled mustard greens or another sour pickled vegetables and/or fresh Thai basil)