Hot and Sour Shrimp Noodle Soup

• 4 14 cups chicken broth, hot
• 2 red chili peppers, deseeded and halved, plus extra sliced to garnish
• 1 tablespoon fresh ginger, sliced
• 2 kaffir lime leaves (optional)
• 3 tablespoons fish sauce
• 2 stalks lemongrass, bruised
• 2 limes, one juiced and one cut into wedges
• 1 tablespoon superfine sugar
• 4 12 ounces shiitake mushrooms or 4 12 ounces oyster mushrooms, sliced
• 9 ounces raw jumbo shrimp, peeled
• 2 pak choi, chopped
• 7 ounces rice noodles

1. Put the broth, halved chili peppers, ginger, lime leaves (if using), fish sauce, lemongrass, lime juice and sugar in a big saucepan and bring to the boil.
2. Cover and simmer for 4 mins then strain into a clean pan.
3. Add the mushrooms and shrimp and cook for 2-3 mins until the shrimp turn pink.
4. Add the pak choi and leave to wilt for 1 minute.
5. Cook the noodles according to packet instructions and divide among 4 bowls.
6. Ladle the soup over the noodles, garnish with red chili and lime wedges and serve.

chicken broth, red chili peppers, fresh ginger, lime, fish sauce, stalks lemongrass, sugar, shiitake mushrooms, jumbo shrimp, choi, rice noodles

Taken from www.food.com/recipe/hot-and-sour-shrimp-noodle-soup-391059 (may not work)