• 1 Tb. vegetable oil
  • ¼ cup peeled ginger, julienne
  • 2 cloves garlic, minced
  • 3 whole stalks lemongrass, white part only, sliced very thinly
  • 2 shallots, minced
  • 4 small bird chilies, minced
  • 8 cups chicken stock
  • 6 kaffir lime leaves, thinly sliced
  • 2 cups shitake mushrooms, sliced thinly
  • 4 oz. rice vermicelli noodles, soaked in warm water for 5 minutes
  • 1 ¼ pounds medium shrimp, peeled and de-veined*
  • 6 Tablespoons fish sauce
  • 6 Tablespoons lime juice
  • 2 Tb. brown or palm sugar
  • 4 thinly sliced scallions
  • ½ cup Thai basil, julienne
  • 1. Heat the oil in a medium saucepan over medium high heat. Sauté the ginger, garlic, lemongrass, shallots and chilies for 3 to 4 minutes. Add the chicken stock, lime leaves and mushrooms and bring to a simmer over medium high heat. Simmer for about 10 minutes until mushrooms are tender.
  • 2. Drain the rice noodles and add to the soup with the shrimp, fish sauce, lime juice, and sugar. Bring back to a simmer for 5 minutes.
  • 3. Ladle the soup into soup bowls and garnish with the scallions and Thai basil.
  • * Any other protein can be substituted for the shrimp such as, pork tenderloin, white or dark meat chicken, strips of beef, scallops or tofu
Anytime is perfect for soup but especially during the chilly winter months when a hot steaming bowl of nourishment is just the ticket. I make this regularly and sometimes use the wider rice noodles or soba noodles instead of the vermicelli.
You will find this is a great soup to freeze, that is if you have any leftover..

 

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