Hot & Sour Shrimp Noodle Soup - cooking recipe

Ingredients

1 1/2 cups fish stock
3 None fresh kaffir lime leaves, torn in half
1 stalk (4 inches) fresh lemongrass, halved lengthwise
1 piece (1 inch) fresh ginger, thinly sliced
1/3 cup tom yum paste
2 tbsp fish sauce
1/2 cup lime juice
1/3 cup firmly packed brown sugar
7 oz dried rice stick noodles
1 lb baby bok choy, quartered
7 oz button mushrooms, halved
1 lb medium shrimp, peeled and deveined
3 None fresh small red Thai (serrano) chili peppers, thinly sliced
1/4 cup fresh cilantro leaves

Preparation

Place stock, 6 cups water, lime leaves, lemongrass and ginger in a large saucepan; bring to a boil. Reduce heat to low; simmer, covered, 5 mins. Remove lime leaves, lemongrass and ginger with a slotted spoon. Stir in tom yum paste; return to a boil. Stir in the fish sauce, lime juice and sugar.
Meanwhile, place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 mins or until tender. Drain.
Add bok choy, mushrooms, shrimp and chili pepper to saucepan. Simmer, uncovered, until shrimp change color. Stir in noodles; simmer, uncovered, until heated through. Season to taste.
Serve soup with cilantro, and a squeeze of lime, if desired.