Vietnamese Hot And Sour Soup

• 4 ounces rice noodles, cooked, rinsed and drained as directed on package
• 5 cups chicken broth or 5 cups vegetable broth
• 2 stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
• 1 cup shiitake mushroom, sliced (or button mushrooms)
• 1/2 cup onion, thinly sliced
• 1/2 lb medium shrimp, cleaned and deveined
• 1 tablespoon fish sauce (or slightly more to taste)
• 2 1/2 tablespoons fresh lime juice
• Garnish
• 1 cup fresh bean sprout, trimmed and rinsed
• 2 green onions, thinly sliced
• 2 fresh jalapeno chilies, seeded and thinly sliced
• 2 tablespoons fresh cilantro, roughly chopped
• 2 tablespoons fresh basil, roughly chopped

1. In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
2. Add shrimp, fish sauce and lime juice to the pot.
3. Cook until shrimp is opaque (1 - 2 minutes).
4. Add rice noodles and heat another minute.
5. Serve in soup bowls with garnishes as desired.

rice noodles, chicken broth, stalks lemongrass, shiitake mushroom, onion, shrimp, fish sauce, lime juice, fresh bean sprout, green onions, jalapeno chilies, fresh cilantro, fresh basil

Taken from www.food.com/recipe/vietnamese-hot-and-sour-soup-188902 (may not work)