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.