Thai shrimp noodle soup

Ingredients:

• 1 lime
• 1 ounce ginger, rough chop
• 1/2 bunch cilantro
• Shrimp shells
• 1/2 ounce red curry paste
• 1 cup fish sauce
• 2 cups tamarind
• 1 ounce chicken base
• 1/2 gallon water 1/2
• 1 onion, cut in half
• 3 Roma tomatoes, quartered
• 1 cup mushroom stems
• 1/2 quart coconut milk -- just juice, no white
• 1 ounce lemon grass
• 6 shrimp
• 2ounces mushrooms
• 1 head baby bock choy
• 5 roasted Roma tomatoes
• 4 ounces rice noodles
• Bean sprouts and cilantro for garnish

Procedure:

1. Caramelize the onion and add to stock
2. Sauté vegetables, shrimp shells, chicken base, and curry paste together
3. Deglaze with fish sauce, tamarind stock.
4. Add water, let simmer
5. Finish with lime juice and coconut milk
6. Strain soup through fine china cap
7. To finish, sauté shrimp and vegetables till tender
8. Add 12 ounces of soup
9. Add rice noodles
10. Let simmer 5 minutes
11. Place in bowl, garnish with sprouts cilantro and lime