Instructions: Trim 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 about 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,

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