Vietnamese-Style Shrimp Soup

1 tablespoon vegetable oil

2 teaspoons minced fresh garlic

2 teaspoons minced fresh ginger root

1 (10 ounce) package frozen chopped spinach, thawed and drained

salt and black pepper to taste

2 quarts chicken stock

1 cup shrimp stock

1 teaspoon hot pepper sauce

1 teaspoon hoisin sauce

20 peeled and deveined medium shrimp

1 (6.75 ounce) package long rice noodles (rice vermicelli)

2 green onions, chopped

Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat.

Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.