Thai Style- Hot & Sour Prawn/ Shrimp Soup

• 100 g dried rice vermicelli (sometimes referred to as rice stick noodles)
• 1 14 liters vegetable stock (5 cups)
• 1 stalk lemongrass, pale section only thinly sliced
• 6 fresh kaffir lime leaves, roughly torn
• 2 long fresh red chilies, deseeded and thinly sliced
• 3 cm piece fresh ginger, peeled and thinly sliced or 1 teaspoon bottled grated gingerroot
• 100 g green beans, topped and cut into 3cm lengths
• 12 button mushrooms, halved
• 350 g peeled green prawns (present nicely with tail left intact)
• 16 cherry tomatoes, halved
• 2 tablespoons fresh lime juice

1. Place the rice vermicelli in a large heatproof bowl and cover with boiling water.
2. Set aside for 5 minutes and drain off the water.
3. Using the same saucepan, combine the stock, lemongrass, lime leaves, chilli and ginger.
4. Bring to the boil.
5. Reduce heat and simmer for 5 minutes.
6. Add the beans and mushrooms.
7. Continue to simmer for another 2 minutes.
8. Add the prawns and tomatos.
9. Simmer for another 2-3 minutes , or until the prawns have changed colour.
10. Stir in the lime juice.
11. Divide the noodles among 4 serving bowls.
12. Ladle the soup over the top.
13. Serve immediately.

rice vermicelli, vegetable stock, stalk lemongrass, fresh kaffir lime, red chilies, fresh ginger, green beans, button mushrooms, green prawns, tomatoes, lime juice

Taken from www.food.com/recipe/thai-style-hot-sour-prawn-shrimp-soup-228823 (may not work)