Ingredients
- 1 package rice noodles
- 4 cups vegetable broth
- 2 stalks lemongrass, bruised and sliced
- 3–4 kaffir lime leaves
- 3-inch piece fresh ginger, peeled and chopped
- 2 shallots, finely chopped
- ½ package mushrooms
- 3 Thai chilies, thinly sliced (reserve some for topping)
- 1 can full-fat coconut milk
- Cherry tomatoes, halved
- Juice of 1 lime
Toppings
- Fresh cilantro
- Thai chilies
- Jalapeño
- Lime
Servings
Yields
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Linked Recipes
Preparation
Step 1
Combine the vegetable broth, bruised lemongrass, torn lime leaves, ginger, shallots, and Thai chilies in a large pot. Bring to a boil, reduce the heat, and simmer for 20–30 minutes.
Step 2
Cook the rice noodles according to the package directions. Drain, rinse under cold water, and set aside.
Step 3
Strain the solids from the broth and return the broth to the pot.
Step 4
Add the rice noodles, mushrooms, cherry tomatoes, lime juice, and coconut milk. Simmer for 5–7 minutes and adjust the seasoning.
Step 5
Divide among bowls and finish with cilantro and the reserved chilies.
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