Tom Yum Noodle

For the Broth:
1.5 liters chicken stock (or vegetable stock)
2 stalks lemongrass, bruised and cut into 2-inch pieces
3 slices galangal (or ginger if unavailable)
3-4 kaffir lime leaves, torn into pieces
3 cloves garlic, minced
2-3 bird's eye chilies, smashed (adjust to your spice preference)
2 tbsp Tom Yum paste (store-bought or homemade)
1 tbsp fish sauce (or soy sauce for a vegetarian option)
1 tbsp lime juice (adjust to taste)
1 tsp sugar (optional, to balance the flavors)
For the Noodles and Toppings:
200g egg noodles (serves 2-3 pax)
200g shrimp, peeled and deveined (or chicken, tofu, or mushrooms for vegetarians)
100g straw mushrooms (or button mushrooms, sliced)
100g bok choy (or other leafy greens)
Bean sprouts (optional)
Fresh cilantro, chopped (for garnish)
Green onions, chopped (for garnish)
Lime wedges (for serving)

Step 1: Prepare the Broth
In a large pot, bring the chicken or vegetable stock to a gentle boil.
Add lemongrass, galangal, kaffir lime leaves, garlic, and chilies. Let simmer for 5-7 minutes to infuse the flavors.
Step 2: Add the Tom Yum Flavor
Stir in the Tom Yum paste, fish sauce, lime juice, and sugar. Taste and adjust for a balance of tangy, spicy, and salty flavors.
Add the mushrooms and cook for 2-3 minutes.
Step 3： Add the Protein
Add shrimp (or your choice of protein) to the broth and simmer until cooked through, about 2-3 minutes for shrimp or 5-6 minutes for chicken or tofu.
Step 4: Cook the Noodles
Cook the egg noodles (20-28secs+/-) . Drain and set aside.
Step 5: Assemble the Soup
Divide the cooked noodles into serving bowls.
Ladle the hot Tom Yum broth over the noodles, ensuring each bowl gets a good amount of toppings like shrimp, mushrooms, and greens.
Add bok choy or other leafy greens to the soup and let them soften slightly in the hot broth.
Step 6: Garnish and Serve
Top the soup with fresh cilantro, green onions, and bean sprouts.
Serve with lime wedges and extra chili on the side for those who like it spicier.

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