Step 1

To make the broth: In a large sauce pan, heat olive oil over med - high heat.

Step 2

When oil is glistening add the Shallots and soften but don't brown.

Step 3

Add Carrots, Celery, Mushrooms (both), and saute for an additional 8 minutes until softened.

Step 4

When the vegetables are soft, add the garlic and ginger and saute about 30-seconds or until just fragrant.

Step 5

Lower the heat to med - low and add the fish sauce, soy sauce, rice wine vinegar, chicken stock, coconut milk, and kaffir lime leaves.

Step 6

Gently simmer for 30 minutes and until the flavors develop.

Step 7

After 15 minutes taste and adjust seasoning as necessary. If salt and pepper is required, please add to your taste. No need to add more soy sauce.

Step 8

Continue to cook until heated through and stir every 10 minutes or so to bring the broth and coconut milk together. If it appears to curdle, no worries, stirring will eliminate that. It's more that the fat is separating but will not affect the final outcome.

Step 9

Cooks Note: The kaffir lime leaves add a marvelous floral fragrant note to this soup. Kaffir lime leaves can be found at most organic specialty markets, like Whole Foods. If you cannot find them I suggest lime zest but the flavor will not be the same. Ask your produce manager to order this product for you. Mine is packaged by "Shenandoah Growers" and worth having in the house.

Step 10

Add Fresh Cilantro leaves and chopped scallions reserving some of both for garnish before serving.

Step 11

While the soup is simmering, cook the shrimp and pan fried noodles as directed.

Step 12

In a large saute pan over med - high heat, add 1 Tbs. of unsalted butter and saute shrimp until pink and heated through. Do not over cook. Set shrimp aside.

Step 13

In the same saute pan over med - high heat add 1 Tbs. olive oil and when hot add vermicelli noodle and fry in a single layer spreading the noodles out.

Step 14

Continue to cook until the noodle start to brown and get crispy. It's okay to lift and check. You don't want them to burn but you do want a golden color and crispy texture. Add a sprinkle of salt on top of the noodles. (About 4 - 6 minutes)

Step 15

When the first side is done, flip the noodles and cook on the other side. Once browned on the other side add about 2 - 3 Tbs. water and cover the pan. Steam the noodle for about 2 minutes. You'll lose some crispy noodles but you want a combination of both. Add salt to this side, just a pinch. (About 4 - 6 minutes)

Step 16

When the noodles are done add 1 tsp. sesame oil, spreading over the pan. Move the noodles a bit to cover as much of the noodles as possible.

Step 17

Assemble the Soup: Ladle the Broth in to wide soup bowls. Add the shrimp and top with a generous portion of fried noodles.

Step 18

Garnish with remaining cilantro leaves and chopped scallions. Serve and ENJOY!

Step 19

Cooks Note: Not unlike removing the bay leaf before serving, you should remove the kaffir lime leaf the same way.