Hot and Sour Noodle Bowl with Prawns and Asparagus

tonight's dinner @ the Bursi house (I know, I am off schedule, but work has been crazy).

24 large shrimp
3 quarts chicken stock
2-inch piece ginger, whacked open with a knife
2 stalks lemongrass (white part), whacked open with a knife
6 kaffir lime leaves
2 Tbsp brown sugar
1 Tbsp Thai fish sauce
2 tsp Sambal
Juice of 1 lime
1 bunch asparagus, bottoms removed, split lengthwise
1/4 pound shitake mushrooms, no stems, sliced
1 package (1 1/2 ounce) cellophane noodles, blanced for 2 min in salted boiling water
Chopped peanuts, fresh cilantro, fresh mint, for garnish

1) Peel and devein shrimp. Set aside and put shells in a pot with the stock.
2) Add ginger, lemongrass, lime leaves. Stir in fish sauce, sambal, and lime juice.
3) Let soup simmer for 10 minutes. Strain into another pot to remove solids.
4) Add shrimp, asparagus, and mushrooms. Poach in soup for 5 minutes.
5) Divide cooked noodles among dinner bowls, ladle soup on top, and finish with peanuts, cilantro, and mint.