A soup that hits every tastebud in such a satisfying way. An aromatic broth infused with Thai flavors and heat that are incredibly balanced and refreshing. Such a delicious and easy way to mix it up! Drop the chicken and its an excellent vegan meal!


2c broth (chicken or vegetable)
2c water
2 chicken thighs – optional
1 shallot, sliced thin
2 stalks lemongrass, hit with the back of your knife to bruise and cut each in half
2″ piece of galangal, cut in half
1″ piece of ginger
1T soy sauce
2 kaffir lime leaves
2T Thai chili paste
8-10 mushroom
1/2 package of soba noodles

1t fish sauce – optional
1 lime juiced


Put broth, water, chicken thighs, shallot, lemongrass, galangal, ginger, soy sauce, lime leaves and chili paste in a pot and bring to a boil on high. Reduce to med-high until chicken is cooked, 15 minutes. Remove chicken and shred/chop. Dump in mushrooms and noodles, cook to package instructions. Remove lemongrass, galangal and ginger. Add fish sauce and lime juice, stir and serve.


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