Makes 8 servings
Ingredients
- 4 oz small medium shrimp (41/50), peeled, deveined, and butterflied
- 2 oz thin rice noodles (rice vermicelli)
- 2 qt Chicken Broth or fish stock
- 1 lemongrass stalk, cut into 2-inch pieces, smashed
- 1/4 cup nam pla (Thai fish sauce)
- 2 tablespoons chile oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons lime zest plus 1 tbsp fresh lime juice
- 1/2 cup pickled Thai chile
- 1/3 cup rinsed and drained canned straw mushrooms
- Salt, as needed
- Freshly ground black pepper, as needed
- 1/4 cup chopped cilantro
Directions
- Bring a pot of water to a boil. Add the shrimp and boil until cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a colander, and reserve the boiling water. Rinse the shrimp under cold running water to stop the cooking, drain, and reserve.
- In the same pot of boiling water, cook the noodles until tender, 2 to 3 minutes. Drain, rinse under cold running water, drain, and reserve.
- In a soup pot, combine the chicken broth or fish stock with the lemongrass, fish sauce, chile oil, lemon juice, lime zest, lime juice, pickled chile, and mushrooms. Bring the broth to a simmer over medium to medium-high heat and simmer for 10 minutes. Using tongs, remove the lemongrass. Season with salt and pepper.
- To serve, place a few shrimp and some of the noodles in each bowl. Ladle the soup over the noodles and garnish with the cilantro.
