Shrimp and Chicken Hot and Sour Soup

Heat vegetable oil in a saucepan over medium high heat. Meanwhile, peel garlic and thinly slice. Peel shallot and thinly slice. Rinse cilantro and cut stems into 1/2-inch pieces. Reserve leaves for garnish.

Fry garlic in oil until light brown. Remove from oil and drain on paper towels. Reduce heat to medium and add shallots and cilantro stems to oil. Saute for about 3 minutes until shallots are softened.

Peel ginger and cut into slices 1/4-inch thick. Thinly slice Serrano chili. Add ginger, star anise, chili, chicken broth, and chicken to the pot. Cover with a lid and bring to a boil. Reduce heat to a simmer and add rice noodles. Cook for about 3 minutes. Add prawns and cook for an additional 2 minutes until cooked through. Turn off heat. Stir in fish sauce, soy, lemon juice, and sugar. Taste broth. Adjust seasoning to taste with additional salt and pepper if desired.

Ladle into bowls and serve with fried garlic and reserved cilantro leaves as garnish.