Hot & Sour Shrimp Noodle Soup

• 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

1. 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.
2. Meanwhile, place noodles in a large heatproof bowl; cover with boiling water. Let stand for 5 mins or until tender. Drain.
3. 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.
4. Serve soup with cilantro, and a squeeze of lime, if desired.

fish stock, fresh kaffir lime, stalk, fresh ginger, paste, fish sauce, lime juice, brown sugar, noodles, baby bok choy, button mushrooms, shrimp, red thai, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35861 (may not work)