Tom Yum Vermicelli Soup

Ingredients

Ingredients

• 8 oz vermicelli rice noodles
• 1 lb ground pork
• 8 oz shiitake mushrooms
• 1/2 tsp garlic powder
• 3 piece green onion
• 2 tbsp thai chili (dried)
• 3 tbsp fish sauce
• 1 lime
• 1/2 tsp soysauce
• 2 green onions
• 1/4 cup fresh cilantro
• 1 tsp chili flakes

Instructions

1. In a large pot, bring 6 cups of water to a boil over medium-high heat.
2. Add the lemongrass, galangal, kaffir lime leaves, and chili paste; simmer for 5 minutes to infuse the flavors.
3. Stir in the fish sauce, lime juice, sugar, and salt; taste and adjust seasoning as needed.
4. Add the ground pork and mushrooms; cook, breaking up the pork, until the meat is no longer pink, about 5 minutes.
5. Add the vermicelli noodles and straw mushrooms; cook for 3-4 minutes until the noodles are tender.
6. Turn off the heat and stir in the green onions and cilantro.
7. Ladle into bowls and garnish with extra lime wedges and chili flakes if desired.

Notes

For a vegetarian version, substitute ground pork with tofu or mushrooms and use soy sauce instead of fish sauce. Adjust spice level by adding more chili paste. Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove.