INGREDIENTS
8 oz
rice noodles
6 cups
low-sodium chicken stock
12 media
raw shrimp
1 stalk
lemongrass
1/2 tsp
lime zest
4 cloves
garlic
1 tsp
galangal
1
chilies
1 Handful
shiitake mushrooms
1 Handful
baby bok choy
7 oz
coconut milk
2 tbsp
fish sauce
2 tbsp
soy sauce
1
juice of lime
1/4 cup
fresh cilantro