1 Tbspn Corn Oil
3 Garlic Clove sliced thin
2 3 Fresh Thai Chilies seeded and sliced
2 Lemon Grass Stalks outer leaves removed and chopped
1 inch piece Fresh Gingerroot grated
5 Cups Fish Stock (I take dried, shaved fish and steep it in boiling water)
12 oz Fresh Shrimp shelled & deveined
4 oz Fresh Shitake Mushrooms sliced
1 Large Carrot grated
2 oz Dried Egg Noodles (Asian style)
2 Tbspns Thai Fish Sauce
1 Tbspn Fresh Cilantro
Heat the oil in a large pan then add the garlic, chilies, lemon grass and gingerroot. Sauté for about 5 minutes, stirring often. Add the stock, bring to a boil then reduce heat and let simmer for 5 minutes.
Stir in the shrimp, mushrooms, and carrot and egg noodles. Let simmer for 5 minutes or until the shrimp is cooked and the noodles tender.
Stir in the cilantro and fish sauce, let simmer for another minute then serve.