Lemongrass-Scented Noodle Soup With Shrimp

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1/4 pound Asian rice noodles (Pad Thai noodles)

4 cups chicken stock or low-sodium broth

2 plump lemongrass stalks, inner bulbs very thinly sliced, tops crushed

1 medium garlic clove, thinly sliced

Salt and freshly ground pepper

1 pound peeled and deveined medium shrimp

1 cup snow peas, halved crosswise

1/2 bunch watercress, tough stems discarded (2 cups)

1/4 cup finely chopped cilantro

2 scallions, thinly sliced

2 tablespoons fresh lime juice

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