Pad Thai Soup

Ingredients

• 2 cups bean sprouts 
• 3 tablespoons brown sugar 
• 6 cups chicken broth 
• 2 tablespoons cilantro leaves 
• 2  eggs lightly beaten
• 2 cloves garlic chopped
• 2  green onions sliced
• 0.3 cup peanuts toasted coarsely chopped
• 2  birds eye chilies sliced to taste (or chili sauce such as sriracha )
• 6 ounces rice noodles 
• 1 large shallots diced finely
• 4 ounces mushroom caps sliced
• 0.5 pound shrimp shelled
• 3 tablespoons soya sauce 
• 1 tablespoon tamarind concentrate or 

Equipment

• bowl
• sauce pan
• ladle

Directions

1. Bring the broth and shrimp shells to a boil in a large sauce pan, reduce the heat, simmer covered for 10 minutes and strain the solids from the broth and return to heat.Meanwhile, prepare the remaining ingredients.
2. Add the shallot, garlic, tamarind concentrate, fish sauce, sugar, chilies and mushrooms to the broth and simmer for 10 minutes.Meanwhile cook the noodles as directed and divide between 4 bowls.
3. Add the shrimp to the soup and simmer until cooked, about 3 minutes.
4. Pour the eggs into the soup in a thin stream while stirring/swirling the soup.
5. Add the bean sprouts and remove from heat.Ladle the soup over the noodles and garnish with green onions, chopped peanuts and cilantro.