1literstock I used a beef/chicken combo but all beef is great too
4inchpiece of lemongrass cut in half and pounded lightly
2inchknob of ginger peeled and sliced
1jalapeño pepper sliced stem removed
2portobello mushrooms don't substitute thesethey really make a difference
Optional salty addition:
Dash of soy sauce or fish sauce
1/3of a 14-ounce package rice noodles
Optional add ins:
Baby Bok Choi or kale
Fresh Sliced Jalapeños
Hot Sauce We love Sriracha brand
Chopped green onions
Thin slices of beef round eyesirloin steak or London broil
1. Boil stock on high with lemongrass, ginger, garlic, and jalapeño for 15 minutes. 2. Reduce heat to medium, add mushrooms (and optional tomatoes and baby bok choi/kale if desired) and cook 5 min. 3. Taste. If you prefer it to be saltier add a dash of soy sauce or fish sauce to your desired taste. 4. Add rice noodles and stir until they just begin to soften (1-2 min). 5. Crack two eggs on top. Cover with tight-fitting lid and simmer until eggs are set (about 10 minutes). 6. Serve with toppings.
Boiling the eggs in the pot produces a very tender noodle. If you prefer your noodles more firm: poach the eggs separately and cook the soup until noodles are to your desired texture.Make ahead tip: cook everything up until you add the noodles and eggs. Once reheated add the noodles and poach the egg.**Spicy level: This makes a moderately spicy soup. If you want to burn your face off bump up the jalapeños. Or if you can't handle the hit or are serving kids feel free to eliminate them altogether....it's still absolutely delicious without them.