Vietnamese Hot And Sour Soup - cooking recipe

Ingredients

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

Preparation

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