How to make it
In a medium-large pot over medium-high heat, add chicken stock and bring to a boil.
Add the sliced lemongrass, Lee Kum Kee Sriracha Chili Sauce, and Lee Kum Kee Minced Garlic, stir to combine.
Add the mushrooms, tomatoes, coconut milk, fish sauce, lime juice, Lee Kum Kee Minced Ginger, and Lee Kum Kee Panda Brand Cooking Soy Sauce. Stir to combine and cook for about 5 minutes. Turn the heat down to medium and continue cooking for 10 minutes.
Add the shrimp and cook for 5 minutes. Then add the cooked noodles and stir to combine.
Distribute soup between bowls and garnish with cilantro leaves. Enjoy!