Hot and Sour Noodle Bowl with Prawns and Asparagus

• 24 large shrimp (about 2 to 2 1/2 pounds), tails on
• 3 quarts Chicken Stock (page 156)
• 2-inch piece fresh ginger, whacked open with the flat side of a knife
• 2 stalks lemongrass, white part only, whacked open with the flat side of a knife
• 6 kaffir lime leaves
• 2 tablespoons brown sugar
• 1 tablespoon Thai fish sauce (nam pla)
• 2 teaspoons chili paste, such as sambal
• Juice of 1 lime
• 1 bunch asparagus, bottoms removed, split lengthwise
• 1/4 pound shiitake mushrooms, stems removed, sliced
• 1 (1 1/2-ounce) package cellophane noodles, blanched for 2 minutes in salted boiling water
• Chopped peanuts, fresh cilantro leaves, and fresh mint leaves, for garnish

1. Peel and devein the shrimp.
2. Set the shrimp aside and put the shrimp shells in a soup pot with the chicken stock.
3. Add the ginger, lemongrass, and lime leaves to the pot; this is the flavor base.
4. Stir in the brown sugar, fish sauce, chili paste, and lime juice.
5. Let the soup simmer for 10 minutes, until your kitchen smells amazing.
6. Strain the broth into another pot to remove the solid pieces; then add the shrimp, asparagus, and mushrooms.
7. Poach in the simmering soup for 5 minutes.
8. Divide the cooked noodles among dinner bowls, ladle the soup on top, and finish with the peanuts, cilantro, and mint.
9. Banging, baby!

shrimp, chicken, fresh ginger, stalks lemongrass, lime leaves, brown sugar, fish sauce, chili paste, lime, lengthwise, shiitake mushrooms, cellophane noodles, peanuts

Taken from www.epicurious.com/recipes/food/views/hot-and-sour-noodle-bowl-with-prawns-and-asparagus-372625 (may not work)