Heat the oil in a large saucepan. Add the ginger, garlic, and shallots, and cook for 2 minutes. Pour in the stock and chili sauce, and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes.
Toward the end of the cooking time, put the noodles in a medium bowl, pour boiling water over them and leave to soak for 5 minutes, until tender (following the package instructions). Drain and set aside.
Stir in lime juice and fish sauce to taste. Add the shrimp and cook for about 2 minutes, until the shrimp are pink and cooked through. Stir in the scallions and noodles. Ladle the soup into bowls, sprinkle with the basil, and serve immediately.
Reprinted with permission from ©Quintet Publishing Limited, 500 Soups, published by Sellers Publishing click for book review
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