Yield
Makes 5 or 6 servings

How to Make It

Step 1

Crush lemon grass slightly. Cut stalk into about 3-inch lengths.

Step 2

Slice chili crosswise into thin rings; discard stem.

Step 3

In a 3- to 4-quart pan, combine lemon grass, chili rings, galangal, lime leaves, and broth. Bring to a boil over high heat, cover, and simmer 15 to 20 minutes.

Step 4

Meanwhile, in a 6- to 8-quart pan, bring about 3 quarts water to a boil over high heat. Add noodles and cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain well. Place noodles in 5 or 6 large soup bowls.

Step 5

With a slotted spoon, scoop lemon grass, chili rings, galangal, and lime leaves from broth and discard.

Step 6

Stir shrimp into broth and cook until they are opaque in thickest part (cut to test), 2 to 3 minutes. Transfer shrimp with a spoon onto noodles in bowls.

Step 7

To broth, add lime juice and fish sauce to taste. Ladle into bowls. Sprinkle with cilantro and onions. Add chili oil to taste.

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