4 Servings

Ingredients

• FOR THE BROTH
• 6 cups water
• 1 shallot
• 5 one-inch sized pieces kombu
• 1 cup assorted mushrooms
• 2 stalks lemongrass, smashed
• 1/3 cup galangal, sliced
• 8 makrut lime leaves
• 2 star anise pods
• 1 tbsp tamari
• 1 lime, juiced
• 3 slices jalapeno
• Salt to taste
• 1 cup mung bean sprouts
• 1/2 block tofu, sliced
• 1/2 C fresh herb mix - mint, cilantro, thai basil
• 4 oz rice noodles

Steps

• In a large pot, gather broth ingredients and bring to a boil.
• Simmer for about 1 1/2 hours.
• Strain well, preserving only the broth.
• Combine broth with mung sprouts, sliced tofu, rice noodles and cook until noodles are near tender.
• Off heat, garnish with fresh herbs and additional lime juice as desired.
• Enjoy!