Ingredients
Method
- Trim lemongrass stalk by removing outer leaves and bruising the core.
- Simmer 1 tablespoon of oil in a pot, then add lemongrass, star anise, cinnamon stick, ginger, garlic, and jalapeño. Cook for 3-5 minutes.
- Add chicken broth (or vegetable broth) and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in fish sauce, low sodium soy sauce, and lime juice. Taste and adjust seasoning.
- Cook rice noodles in boiling water according to package instructions, then drain and soak in cold water to prevent sticking.
- Heat the broth again, add shrimp and mushrooms. Cook until shrimp turn pink (about 3-4 minutes).
- Divide noodles among bowls, top with cooked shrimp, bok choy, mushrooms, and herbs. Ladle broth over and garnish with lime and cilantro.
Notes
For plant-based version, substitute chicken broth and shrimp with tofu or skip shrimp entirely.
Double the broth and spices for more soup; refrigerate up to 3 days.
Add sliced red onion or tofu as protein substitutes.
Use ground cinnamon instead of a stick if needed.
Desalt this recipe further by using more vegetable broth and reducing soy sauce.
Double the broth and spices for more soup; refrigerate up to 3 days.
Add sliced red onion or tofu as protein substitutes.
Use ground cinnamon instead of a stick if needed.
Desalt this recipe further by using more vegetable broth and reducing soy sauce.