Hot and Sour Shrimp Noodles Soup

Ingredients

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• 18 uncooked shrimps, peeled and deveined
• 3 cups water
• 2 tablespoons fish sauce
• Large pinch of salt
• 4 bird’s eye chilies, sliced
• 2 stalks lemongrass, tough outer leaves discard, sliced thinly on the bias
• 3 kaffir lime leaves, very thinly sliced
• 4 thin slices galangal
• 2 large tablespoons Thai sweet chili paste
• 1 cup evaporated milk
• 1 cup mushrooms, thickly sliced
• 3 tablespoons fresh lime juice
• Handful of coriander leaves, roughly cropped
• 150g egg noodles
• Cook the noodles according to the packet instructions, then drain and divide between 2 warm bowls.
• Bring a large saucepan with the water, lemongrass, galangal to a boil over medium-high heat, then turn the heat to low and simmer for 3 minutes.
• Turn off the heat and discard the lemongrass and galangal.
• Put the saucepan of stock back on the heat and bring to boil over the medium-heat.
• Add the shrimp and mushrooms and cook for 2 to 3 minutes, or until the shrimp are pink and almost cooked through.
• Turn the heat to low, then stir in the fish sauce, milk, and sweet chili paste. Cook for a further 1 minutes to infuse all the flavor.
• Turn of the heat. Add the lime juice, fresh chili and kaffir lime leaves. And stir to combine all the ingredients.
• Divide the hot soup between 2 noodle bowls, and top with the coriander.
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