Hot And Sour Fish Soup

• 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

1. Place noodles in a bowl and cover with cold water. Soak for 10 mins. Drain and set aside.
2. 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.
3. 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.

glass vermicelli noodles, chicken stock, stalk lemongrass, shallots, lime leaves, chilies, thin slices galangal, cilantro, white fish, enoki mushrooms, fish sauce, lime juice, brown sugar, chili

Taken from recipes-plus.com/api/v2.0/recipes/24821 (may not work)