MomsMenu.com Recipe Finder Lemon Grass Soup with Shrimp

3/4 pound shrimps - medium to large
1 shallot, finely chopped
3 cloves garlic, pressed
2-3 small hot red chili peppers, seeded and chopped fine
1 tablespoon olive oil
dash cayenne pepper
3 stalks lemon grass, bottom third only, cut into " pieces
pound white mushrooms, sliced thinly
1 pint chicken stock
2 tablespoons fish sauce
4 limes, juice only
1 package oriental wheat noodles (or use fettuccine)
3-4 ice-cold beers

Peel shrimp, reserving shells. Place shrimp in cold, heavily salted
water. Refrigerate for an hour or so. Note that this soup goes very
well with ice-cold beer. So should the cook. Open one.

Saute shallots, garlic and chili peppers in oil until lightly browned.
Add chicken stock, lemon grass and shrimp shells. Bring to a boil,
reduce heat and simmer 20 - 30 minutes. Strain through colander to
remove shells, etc., and return to pan. Maintain at a simmer. Time
for another beer. Add mushrooms, fish sauce and lime juice. Season
with salt and pepper. Cook noodles and add to stock. Add shrimp and
cook until pink (about 3 minutes). Serves 2.