HOT N SOUR SHRIMPS SOUP

Ingredients

1. 1 tablespoon oil
2. 2 small shallots, shredded
3. 2 small garlic cloves, crushed
4. ½ inch fresh ginger, shredded
5. 4-5 small red chilies, sliced
6. 4 cups (1 liter) water
7. 1 cube chicken stock, crumbled (I used magi less salt)
8. 1 lemon grass(SPRIG ONION) stick, trimmed
9. 1 cup shrimps
10. 1 cup rice vermicelli (optional)
11. 8 canned straw mushrooms or regular mushrooms 
12. 6 tablespoon lemon juice
13. 5 tablespoon fish sauce or soy sauce
14. 2 tablespoon brown sugar
15. few springs cilantro(CORIANDER LEAVES)

Remove and discard tough outer layers and pound the lemon grass to release the flavors; slice.

• Heat oil in a large saucepan over medium-high heat. Stir-fry ginger, garlic, shallots and chilies for a minute.
•  Mix the crumbled stock cube with 4 cups water until well blended; pour into the pan. ADD lemongrass  and bring to boil. Add shrimps, and simmer for 5 minutes. The smell of fresh  lemon grass simmering with the shrimps gives a wonderful feeling.

Meanwhile, cover and soak the noodles for 3 minutes in warm water. Drain and rinse under cold water to stop cooking. Divide between serving bowls.

Add lemon juice, fish sauce, sugar and mushroom to the stock, and simmer, covered, for 3 minutes. Taste and adjust salt and sourness, if needed (remember that the stock and sauce is salty). Ladle into the bowls with the noodles and sprinkle with cilantro to serve.