This recipe is from a favorite cookbook "Asian Noodles" by Nina Simonds.
I have made several recipes from this book and they have all been delicious.
This soup recipe is incredibly good with the perfect amount of sour and heat.
This is every bit as good as what you would get in a restaurant!

Once your ingredients are prepped, this soup goes together very quickly!

1 tsp. CORN OIL
2 Tbsp. minced SHALLOTS
2 stalks LEMONGRASS, trimmed, wilted or tough outer leaves discarded,
cut into 2-inch lengths, and smashed lightly with the flat side of a knife or a mallet
1 large ripe TOMATO, cored, seeded, and cut into 1/4-inch-thick wedges
1/2 lb. BUTTON MUSHROOMS, rinsed, drained, stems trimmed, and caps thinly sliced
1 1/2 tsp. SUGAR
5 c. WATER
1/2 lb. MEDIUM SHRIMP, peeled, scored down the back, deveined, and rinsed (I used 3/4 lb.)
5 1/2 Tbsp. FISH SAUCE (I used 3 Crabs brand)
3 Tbsp. fresh LIME JUICE
1/4 lb. very thin RICE STICK NOODLES (vermicelli), softened in hot water and drained
1 1/2 c. BEAN SPROUTS, rinsed and drained
1/2 tsp. CRUSHED RED PEPPER FLAKES
2 Tbsp. SCALLION GREENS, finely minced

Heat a heavy pot over medium-high heat.
Add the oil and heat until hot, about 30 seconds.
Add the shallots and lemongrass and stir-fry for about 15 seconds.
Add the tomato, mushrooms, and sugar and stir-fry for about 1 minute.
Add the water and bring to a boil.
Reduce the heat to medium and simmer, uncovered, for about 10 minutes.

Add the shrimp, fish sauce, lime juice, and noodles and simmer for about 2 minutes, or until the shrimp turn pink and the noodles are tender.
Using tongs, remove and discard the lemongrass.
Add the bean sprouts and crushed red pepper, bring to a boil, and cook for about 1 minute, or until heated through.

Ladle into soup bowls, sprinkle with the scallions, and serve.
Makes 6 servings.