• 2 pints chicken stock (stock cube if preferred)
• 10-12 shrimp or 8 oz. (226 g) optional
• 2 Chicken fillets strips
• 2 tablespoons red curry paste
• 1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
• 100g Chinese Shiitake Mushrooms or Oyster Mushroom
1.In a pot, bring chicken stock to boil. Then add the red Curry paste and stir to make your stock.
2.Add Sliced Chicken strips, lemongrass, lime leaves, chilies, bamboo shoots, ginger, sugar, fish sauce, mushrooms to the stock and bring it to boil.
3.Take out the lemongrass sticks and add in the egg noodles to the stock and cook for 4 mins until noodles are separated and cooked
4. Add in the prawns and zest of the lime only (if you add lime juice too early, the soup might turn bitter) so leave the juice it to the last minute
5.Boil until the shrimps are cooked, dish out and serve hot with fresh coriander on top and a wedge of lime
