Curried Chicken Coconut Noodle Soup

INGREDIENTS

• 1 teaspoon black peppercorns
• 1/2 pound dried rice-stick noodles* (rice vermicelli)
• Asian chili oil* to taste if desired
• 2 stalks of lemongrass*, the outer leaves discarded, ends trimmed, and 5 inches of the lower stalks minced
• 1 cup water
• ten 1/8-inch-thick slices of peeled fresh gingerroot
• 2 tablespoons vegetable oil
• two 14-ounce cans unsweetened coconut milk*
• 4 tablespoons curry powder
• 2 garlic cloves, minced
• 1 whole chicken breast with skin and bones (about 1 pound)
• 3 cups chicken broth
• 1/3 cup chopped fresh coriander
• 6 tablespoons fresh lime juice
• 6 tablespoons Asian fish sauce such as