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Heat oil in a large saucepan over medium-high heat and fry garlic and ginger for 1 minute.
Add curry paste, turmeric, and sambal oelek. Stir well and cook 1 minute.
Add coconut milk, chicken bouillon, lime zest and juice, salt, and pepper. Stir well and bring to a boil.
Add shrimp and rice vermicelli. Bring to a boil once more and continue cooking for 3 minutes, or until shrimp are cooked and vermicelli are tender. Remove pan from heat and add coriander.
Divide among soup bowls. Garnish with green onions and peanuts, and serve.
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