Chili Lime Lemongrass Soup

• 1 TBSP (15 ml) oil
• 8 oz (227 g) mushrooms, sliced
• 2 shallots, minced
• 2 garlic cloves, sliced
• 1–3 red Thai chiles, minced (or 2 long green chiles)
• 6 cups (1.4 L) chicken stock (or vegetable)
• 2 5-inch pieces lemongrass, halved lengthwise
• 1/4 tsp sugar
• 1 tsp fish sauce
• 1 bunch cilantro, leaves and stems separated
• 6 oz (170 g) rice noodles
• 2–3 limes, juice of
• 1 lb (454 g) firm tofu, diced
• 2 scallions, thinly sliced

Instructions

1. 1

   Heat the oil in a soup pot over medium-high heat. Add the mushrooms and cook, tossing from time to time, until golden, about 7 minutes. Add the shallots and cook for a minute or two. Add the garlic cloves and red chiles and cook for about a minute. Add 6 cups (1.4 litres) chicken stock, sugar, fish sauce, and lemongrass. Tie the cilantro stems together so it's easy to remove them afterwards and add them to the soup. Bring to a simmer and simmer for 5–10 minutes for the flavours to develop.

2. 2

   Cover the rice noodles with cold water and set aside.

3. 3

   Drain the noodles and add them to the soup. Cook for just a few minutes until they are just tender. Add the tofu and lime juice. Taste and adjust the seasoning with more salt and pepper as needed. Garnish with cilantro and scallions.