Hot And Sour Seafood Noodle Soup - cooking recipe

Ingredients

1 tbsp oil
8 oz large shrimp, peeled and deveined, shells reserved
4 oz white fish fillets, trimmed and cubed, trimmings reserved
3 None kaffir lime leaves
1 clove garlic, crushed
1 tsp chopped chili pepper, plus additional, to serve (optional)
1/2 tsp chopped ginger
1/2 None lemon, sliced
4 oz fresh Chinese egg noodles
3 None mushrooms, sliced
2 tsp sugar
1/2 None lemon, juiced
1 tsp fish sauce
1 cup mixed Asian greens
1 None tomato, cut into thin wedges

Preparation

Heat oil in a large saucepan on high heat. Saute shrimp shells and fish trimmings with lime leaves, garlic, chili pepper, ginger and lemon slices for 2-3 mins.
Stir in 7 cups water and bring to a boil. Reduce heat to low. Simmer, uncovered, for 30 mins, skimming fat and foam from the surface as it cooks.
Strain liquid through a sieve into a clean saucepan. Add shrimp, fish, noodles, mushrooms, sugar, lemon juice and fish sauce. Bring to a boil. Reduce heat to low; simmer for 2-3 mins.
Divide greens and tomato among serving bowls. Ladle hot soup into bowls. Serve with additional chopped chili pepper, if desired.