Thai shrimp noodle soup

A fragrant soup with ramen noodles, shrimp, and mushrooms in a lemongrass and galangal-infused broth.

Ingredients

• Instant ramen noodles, 2 packets
• Water, 2 ½ cups
• Lemongrass, 2 stalks, white part only, pounded and bruised
• Lime leaves, 6, bruised
• Galangal, 5 slices
• Tomato, 1, cut into wedges
• Shrimp, 6 ounces, shelled and deveined
• White mushrooms, 2 ounces, cut into pieces
• Chili paste, 3 tbsp, roasted
• Fish sauce, 1 tbsp
• Evaporated milk, ¼ cup
• Lime juice, 3 tbsp

Directions

1. Prepare the ramen noodles according to the packet instruction. Cook until al dente. Rinse with cold water and keep it aside.
2. Add water into the pot and bring to a boil for one minute.
3. Add chili paste, mushrooms, shrimps and tomatoes and boil it.
4. Add evaporated milk and fish sauce and stir well. Then, add lemongrass, galangal, lime leaves, lime juice, and noodles and stir well.
5. Garnish with cilantro leaves.
6. Serve!