Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 cup chopped onions
  • 1 small Thai chili (, seeds removed and finely chopped)
  • 2 cloves garlic (, minced)
  • 1 cup sliced mushrooms
  • 1 tablespoon minced ginger
  • 2 cups low sodium chicken broth
  • 1 stalk lemongrass (, cut into 2-inch strips with outer layer removed.)
  • 1 cup baby bok choy (, chopped)
  • 5 ounces shrimp (, peeled and deveined (about 20 small-medium sized shrimp))
  • ⅛ teaspoon salt
  • ½ cup cooked thin rice noodles ( (I use Thai Kitchen Thin Rice Noodles))
  • 1 teaspoon cilantro leaves (, chopped (optional))

Instruction

  • In a medium saucepan, heat the oil on medium-high heat.
  • Add the chopped onions, chili peppers and garlic and cook until onions are translucent, about 5 minutes.
  • Add the sliced mushrooms and ginger to the pot and cook, stirring occasionally for 10 minutes.
  • Pour in the chicken broth.
  • Place the pieces of lemongrass on a cutting board and with the flat side of a knife, gently press down on the lemongrass to release the flavors.  Add to the pot.
  • Bring to a boil, then reduce heat to medium-low.  Simmer for 15 minutes.
  • Stir in the bok choy and the shrimp. Simmer until the shrimp is opaque, 3-4 minutes.
  • Taste and add a pinch or two of salt if necessary. Remove pot from heat and cover.
  • Prepare the thin rice noodles according to package directions.  The rice noodles cook very quickly.
  • To serve, spoon the rice noodles into a bowl and pour the soup over the noodles. Top with chopped cilantro, if desired.