Ingredients:

  • 1 tbsp cooking oil
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 tbsp fresh galangal or ginger, thinly sliced
  • 3 cloves garlic, minced
  • 4 Thai bird's eye chilies, sliced
  • 4 cups low-sodium chicken broth
  • 1 can (400ml) full-fat coconut milk
  • 3 tbsp fish sauce
  • 2 tbsp coconut sugar
  • 3 tbsp fresh lime juice
  • 1 lb raw shrimp, peeled and deveined
  • 8 oz oyster mushrooms, sliced
  • 1 cup cherry tomatoes, halved
  • 4 oz thin rice noodles, pre-soaked in warm water
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp salt

Instructions:

  1. Heat a splash of oil in a large pot over medium heat. Add the bruised lemongrass, sliced galangal, garlic, and chilies. Sauté for 2–3 minutes until the fragrance is released and the garlic is translucent.
  2. Pour in the chicken broth and bring to a gentle boil. Reduce heat to medium-low and stir in the coconut milk, fish sauce, and coconut sugar. Simmer for 5 minutes to infuse the aromatics.
  3. Add the sliced mushrooms and cherry tomatoes, simmering for 2 minutes. Carefully add the raw shrimp and soaked rice noodles. Poach for 3 minutes until the shrimp turn opaque pink and curl into a C shape.
  4. Remove the pot from heat. Stir in the fresh lime juice and add a pinch of salt if needed. Ladle into bowls and garnish with fresh cilantro.