Asian Shrimp Soup

• 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

1. 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.
2. Add shrimp to stock. Simmer, covered, for 3 mins, or until shrimp are just pink. Add lemon juice and fish sauce.
3. Meanwhile, place noodles in a medium heatproof bowl. Cover with boiling water. Let stand until just tender. Drain.
4. Divide shrimp and noodles between 6 serving bowls. Top with stock, onions, herbs and remaining chili.

jumbo shrimp, fresh ginger, black peppercorns, garlic, fresh lemongrass, long red chilies, lemon juice, fish sauce, rice noodles, spring onions, fresh cilantro, fresh mint

Taken from recipes-plus.com/api/v2.0/recipes/37717 (may not work)