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Trimn lemongrass stalks - remove wilted or tough outer leaves. Cut into 2-inch lengths, and smash with the flat side of a knife. Core and seed the tomato, and cut into 1/4-inch-thick wedges. Peel, score down the back and devein the shrimp. Rinse well. Soften the rice noodle sticks in hot water and drain. Heat a heavy pot or casserole 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 heat to medium and simmer, uncovered, for about 10 minutes. Add the shrimp, fish sauce, lime juice, and noodles and simmer for anout 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 minutes, or until heated through. Ladle into soup bowls, sprinkle with the scallions, and serve. Makes 6 servings, REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [firstname.lastname@example.org] Recipe by: Nina Simonds Posted to EAT-LF Digest by KSBAUM@aol.com on Feb 15, 1999, converted by MM_Buster v2.0l.
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