Wed, 10 January 2024
Ingredients:
- 8 cups chicken or vegetable broth
- 200g rice noodles, cooked according to package instructions
-1 chicken fillet sliced
- handful of shrimp, peeled and deveined
- 1-2 stalks lemongrass, bruised and chopped
- 3-4 lime leaves
- 1-2 Thai bird's eye chilies, sliced (adjust to your spice preference)
- 3 cloves garlic, minced
- 1 inch piece of galangal or ginger, sliced
- 200g mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 medium carrot, julienned
- 1 red bell pepper, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh coriander leaves for garnish
Instructions:
1. In a large pot, bring the chicken or vegetable broth to a simmer.
2. Add lemongrass, lime leaves, Thai chilies, garlic, and galangal or ginger to the pot. Let it simmer for 10-15 minutes to infuse the flavors.
3. Add shrimp, mushrooms, tomato, carrot, and red bell pepper to the pot. Cook until the shrimp turns pink, and the vegetables are tender.
4. Stir in fish sauce, soy sauce, and lime juice. Adjust the seasoning to taste.
5. Place a serving of cooked rice noodles in each bowl and ladle the hot soup with vegetables over them.
6. Garnish with fresh coriander leaves before serving.
