Preparation

1. Place in a large pan water, lemon grass, keffir lime leaves, Thai chili's, fish sauce, roasted red pepper paste, tamarind, garlic chili paste and honey. Bring to a simmer and turn heat to low. Cook 15 minutes.
2. Add shrimp and mushrooms. Cook for 10 minutes.
3. Remove from heat add tomato, lime juice, glass noodles, mung bean sprouts, Thai basil and cilantro. Stir well and serve.
4. Place in a large pan water, lemon grass, keffir lime leaves, Thai chili's, fish sauce, roasted red pepper paste, tamarind, garlic chili paste and honey. Bring to a simmer and turn heat to low. Cook 15 minutes.
5. Add shrimp and mushrooms. Cook for 10 minutes.
6. Remove from heat add tomato, lime juice, glass noodles, mung bean sprouts, Thai basil and cilantro. Stir well and serve.

Recipe submitted by Serena Burns of www.serenabakessimplyfromscratch.com