SMOOSH: Add the minced shallot, grated ginger, minced lemongrass & garlic and the coarse salt to a wide mouthed Mason jar or the container that came with your immersion blender. Use the immersion blender to roughly chop & mash up the aromatics until you have a rough mixture. Add the oil & fish sauce, then continue to blend together into a not-completely-smooth paste. Add the galangal or ginger, cilantro leaves, Thai basil and turmeric, then blend together until you have a thick but not lumpy curry paste mixture. Set aside.

SOFTEN: Heat the oil over low-medium in a dutch oven and add the diced onion. Cook, stirring often, until the onion is softening and translucent, about 8 minutes or so. Add the curry paste (if you like things on the milder side, start off without about half) and fry for a minute or so until fragrant. Add the diced yellow squash and cook until just beginning to soften but not browning.

BOIL: While the onion and squash mixture is getting along, prepare the sweet potato starch noodles according to their package instructions. Cook time will vary, but add the noodles to a pan of boiling water and cook until they have separated from each other and are cooked through with just a bit of bite, similar to al dente pasta. Drain the cooked noodles and immediately rinse them with cold water in a colander, tossing them around a little to rinse off all the excess starch and prevent them sticking. Leave them to hang out in the colander until later.

BLEND: Transfer the softened onion and squash mixture to a blender, along with the coconut milk and as much of the broth as can safely fit into your blender container. Blend until smooth & super creamy. Transfer the yellow curry sauce back to the pan and add the remaining broth if it didn’t all fit into your blender. (Alternatively you can leave everything in the dutch oven and use an immersion blender.) Bring the curry sauce to a simmer and cook until heated through and thickened slightly. Add the lime juice, honey & fish sauce. Cook for another minute and adjust the levels of acid, sweetness & salt, to taste. Turn off the heat & cover to keep warm.

POACH: While the curry sauce is warming through, bring a pan of salted water to the boil and add the shrimp. Reduce the heat so that the water is at a simmer and cook until the shrimp are opaque and fully cooked through, depending on their size. Drain and cool until running water so that they don’t overcook.

ASSEMBLE: Drain the cooked noodles of any excess water. In large bowls, spoon the yellow curry sauce evenly (a little over 1 cup / 240 ml per bowl), then top with the noodles. (You could also warm them through in the sauce before plating, if you like). Divide the shrimp, cucumber, sliced radishes & green onions between the bowls. Garnish with the basil, mint and lime wedges & serve.