Hot And Sour Fish Soup - cooking recipe

Ingredients

7 oz glass vermicelli noodles
2 cup chicken stock
1 stalk lemongrass, thinly sliced
2 None shallots, sliced
2 None kaffir lime leaves
2 None dried bird's-eye chilies
4 thin slices galangal
4 sprigs cilantro, stems and leaves separated and roughly chopped
1 lb firm white fish, cut into 2 inch chunks
5 oz enoki mushrooms
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
1 None fresh bird's-eye chili, thinly sliced, for garnish

Preparation

Place noodles in a bowl and cover with cold water. Soak for 10 mins. Drain and set aside.
Place stock, lemongrass, shallot, lime leaves, dried chili, galangal, cilantro stems and 2 cups of water in a pot over a high heat. Bring to a boil. Reduce heat to low and simmer for 10 mins. Add noodles for last 2 mins of cooking.
Add fish and mushrooms and simmer for 3-4 mins, until just cooked. Add fish sauce, lime juice and brown sugar. Serve garnished with cilantro leaves and fresh chili.