In a large saucepot, heat oil. Add shallots, garlic, carrots, garlic, and mushrooms. Sauté on medium heat until shallots and mushrooms sweat off. Remove veggies to a plate and set aside.

In the same pot, add the rest of the curry ingredients except for the shrimp. Bring to a simmer. Simmer lightly for 30 minutes. After 30 minutes, remove the galangal root and bay leaves.

Prepare rice noodles in the meantime according to package instructions. Some need to soak others don't.

5 minutes before serving, add veggies and shrimp back into the pot. Cook on heat for 2 minutes then cut the heat and leave pot on the burner. Add salt and pepper to taste.

Plate the rice noodles, cover with curry. Top with lobster tail. Garnish with furikake seasoning and more black garlic hot sauce if desired. Serve immediately. Enjoy.