Peel and devein the shrimp. Set the shrimp aside and put the shrimp shells in a soup pot with the chicken stock. Add the ginger, lemongrass, and lime leaves to the pot; this is the flavor base. Stir in the brown sugar, fish sauce, chili paste, and lime juice. Let the soup simmer for 10 minutes, until your kitchen smells amazing. Strain the broth into another pot to remove the solid pieces; then add the shrimp, asparagus, and mushrooms. Poach in the simmering soup for 5 minutes. Divide the cooked noodles among dinner bowls, ladle the soup on top, and finish with the peanuts, cilantro, and mint. Banging, baby!
Edited: October 15th, 2009