Tom Yum Noodle Soup

Ingredients

• 8 oz shrimp, peeled and deveined
• 4 oz rice noodles
• 4 cups chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into pieces
• 1 tbsp galangal or ginger, sliced
• 4 leaves makrut lime leaves(optional)
• 2 Thai red chilies, sliced(optional)
• 2 tbsp fish sauce
• 3 tbsp lime juice
• 2 tbsp tom yum paste
• 1 cup mushrooms, halved
• 1/2 cup cherry tomatoes, halved
• 2 tbsp cilantro, chopped(optional)
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Soak rice noodles in hot water according to package directions until pliable, about 8 minutes; drain and set aside.

2. 2

   Meanwhile, bring broth to a simmer in a pot with lemongrass, galangal, lime leaves, chilies, and tom yum paste; simmer 5 minutes to build flavor.

3. 3

   Add mushrooms and tomatoes and cook 3 minutes until softened.

4. 4

   Add shrimp and cook 2-3 minutes until pink and opaque.

5. 5

   Remove lemongrass, galangal, and lime leaves; stir in fish sauce and lime juice.

6. 6

   Divide noodles between 2 bowls, ladle the hot broth and shrimp over top, and garnish with cilantro and green onions.