Asian Shrimp Soup - cooking recipe

Ingredients

18 oz raw jumbo shrimp, peeled, deveined, peels reserved
3/4 inch piece fresh ginger, sliced thinly
1 tsp black peppercorns
2 cloves garlic, minced
4 inches fresh lemongrass, chopped finely
2 None fresh long red chilies, sliced thinly
1/4 cup lemon juice
1/3 cup fish sauce
14 oz fresh rice noodles
2 None spring onions, sliced thinly
1 cup fresh cilantro leaves
1/4 cup fresh mint leaves

Preparation

Combine shrimp shells, ginger, peppercorns, garlic, lemongrass, 12 cups water and 1 chili in a large saucepan. Bring to a boil. Reduce heat and simmer for 20 mins. Strain stock into a clean saucepan, discard solids.
Add shrimp to stock. Simmer, covered, for 3 mins, or until shrimp are just pink. Add lemon juice and fish sauce.
Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water. Let stand until just tender. Drain.
Divide shrimp and noodles between 6 serving bowls. Top with stock, onions, herbs and remaining chili.