Ingredients:

  • 4 cups chicken or vegetable broth
  • 2 stalks of lemongrass, trimmed and smashed
  • 3-4 kaffir lime leaves, torn
  • 1-2 bird
  • s eye chilies, slit
  • Juice of 2 limes
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 8 oz rice noodles or egg noodles
  • 1 cup cooked shrimp or tofu, sliced
  • 1 cup mushrooms, sliced
  • 1 small red chili, sliced (for garnish)
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. In a large pot
  2. While the broth simmers, cook rice or egg noodles according to the package instructions; drain and set aside.
  3. Stir in fish sauce (or soy sauce), lime juice, shrimp or tofu, and mushrooms. Simmer for another 3-5 minutes until shrimp is cooked through or tofu is heated, and mushrooms are tender.
  4. Place cooked noodles in bowls and ladle the hot broth over them. Garnish with sliced chili, fresh cilantro, and serve with lime wedges.