Thai Glass Noodle Soup

Instructions

1. Prepare the noodles
   Place the glass noodles in a large bowl and cover with hot water. Let soak for 8-10 minutes until soft but still slightly firm. Drain and set aside. Optionally, cut the noodles with scissors into shorter, more manageable lengths.
2. Create the broth base
   In a large pot, bring the chicken broth to a simmer. Add the lemongrass, galangal or ginger, and kaffir lime leaves. Let simmer for 10 minutes to infuse the flavors into the broth.
3. Cook the protein
   Add the sliced chicken to the simmering broth and cook for about 5 minutes. If using shrimp, add them now and cook until they turn pink, about 2-3 minutes. Add the sliced mushrooms and cook for another 2 minutes.
4. Season the soup
   Add the fish sauce and stir. Taste and adjust seasoning if needed. The soup should have a balance of salty, sour, and spicy flavors. Add the sliced Thai chilies according to your desired level of spiciness.
5. Combine with noodles
   Add the soaked and drained glass noodles to the soup. Simmer for 2-3 minutes until the noodles are fully cooked but still have a slight bite to them.
6. Finish with fresh elements
   Turn off the heat and stir in the lime juice. The lime juice should be added at the end to preserve its fresh flavor. Taste once more and adjust with more fish sauce or lime juice if needed.
7. Serve and garnish
   Ladle the hot soup into bowls. Garnish each bowl with cilantro leaves, sliced green onions, and bean sprouts if using. Serve immediately while hot, with extra lime wedges on the side.