Hot & Sour Shrimp Noodle Soup

I'm sure it's just the season, but I am in the middle of a soup kick.  I literally want it for every meal. Last week I made a really yummy Thai Hot & Sour soup.  The best part of this soup was the kaffir lime.  It truly is a flavor that cannot be substituted. The Thai chilies and the kaffir lime really compliment each other for a very authentic flavor.  As always the shrimp and fish sauce can be eliminated from the recipe for a great vegan soup! Hope you enjoy.     

Ingredients

1 tbsp safflower oil

small piece ginger, finely chopped

4 cups vegetable stock

½ box large rice noodles

1 tsp shoyu

2 tbsp fish sauce

1 tsp agave

1 thai bird eye chili pepper, fresh or dried

2 small garlic cloves, minced

10 tiger shrimp

2 green onions, thinly sliced

1 kaffir lime leaf, whole

small handful cilantro leaves

Method

Add the oil to a large saucepan and add in the ginger over high heat. Fry for a few seconds and then pour in the vegetable stock. Bring to a boil, then reduce and simmer for 10 minutes.  While the stock heats up, cook the rice noodles according to package. Keep warm. Add the shoyu, fish sauce, hot chili (whole), kaffir lime leaf (whole) and garlic to the stock and reduce heat, simmering for 5 minutes. Add in the shrimp and continue simmering for a further 5 minutes, until the shrimp is cooked. Add the agave, green onions and cilantro to the saucepan. Remove the chili and the kaffir lime leaf. Season to taste.

Run the noodles under hot water to prevent sticking and divide among two bowls. Remove the shrimp and set aside. Pour the stock over top and arrange the shrimp on top. Add a bit of fresh cilantro on top to garnish.