Ingredients
- 8 ounces rice noodles vermicelli or rice stick noodles
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 stalks lemongrass outer layers removed and inner stalks sliced
- 1 inch fresh ginger sliced
- 4 cloves garlic minced
- 1 1/2 tablespoons Thai roasted chili paste plus more to taste
- 8 ounces mushrooms sliced (button or shiitake)
- 16 ounces medium shrimp peeled and deveined
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 3/4 teaspoon sugar
- Fresh cilantro leaves for garnish
- Sliced green onions for garnish
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large pot, combine chicken broth and water. Add lemongrass, ginger, garlic, and chili paste, then simmer for 10 minutes.
- Add the sliced mushrooms to the pot and cook for 5 minutes.
- Add shrimp to the pot and cook until pink, about 3-4 minutes.
- Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
- Divide the cooked noodles into serving bowls. Ladle the hot soup over the noodles.
- Garnish with fresh cilantro and sliced green onions. Serve immediately.
