Cook the ramen noodles according to the instructions on the package.

Heat 2 tablespoons of canola oil in a medium skillet over medium-high heat. Pat the tilapia fillets dry with a paper towel. Season one side of each fillet with salt and pepper and immediately place that side down in the skillet. Allow the fish to cook about 3-4 minutes before trying to turn it. When it's ready to flip, it should lift from the pan with relative ease. Season the side facing up with salt and pepper, then flip it. Cook for another 3-4 minutes or until the fillets are cooked. Remove to a plate until later.

While the fish is cooking, place a stock pot or Dutch Oven over medium heat. Add the remaining 2 tablespoons of canola oil. Add the onions and season with salt and pepper. Cook until soft, about 5 minutes.

Add in the shiitake mushroom and a pinch of salt and cook for about 2-3 minutes. Add in the garlic, ginger, lemon grass, and basil. Stir and sauté for another 1-2 minutes.

Next, add in the lime juice, Mirin, soy sauce, and fish sauce and stir in for about 1 minute.

Pour in the clam stock and add the beansprouts.

Break up the tilapia in about 1 inch pieces and add them to the soup. Put the shrimp n and cook for another 3-5 minutes.

To serve, place some noodles in a bowl then ladle some soup over the noodles. Garnish with green onions.

For a little added spice, slice a Thai chili pepper and add a piece or 2 to the bowl before adding the soup. These are very spicy peppers, so be careful how much you add. A little goes a long way, but it's so delicious.