Ingredients
1 tblsp extra virgin olive oil
1 onions thinly sliced,
4 sliced mixed mushrooms (such as shiitake, baby portabellas)
2 tblsp lemongrass, ginger, garlic and chilli paste
emongrass2 tablesp
1 large red bell peppers, seeded and julienned
1 can water chestnuts, halved and 1 vegetable stock cube and lime juice
1.5 pounds shrimp, peeled and deveined
Brown Rice Noodles (Vietnamese)
Suggested toppings: fresh cilantro, chopped scallions, and slices of lime
Heat olive oil in a large stock pot on medium-high heat. Add onions, cook for 2-3 minutes, then add mushrooms and stir frequently until they are soft.
Add the lemongrass, ginger, chili paste and garlic for one minute, stirring continuously.
Add red bell peppers, water chestnuts, vegetable broth, and water and bring to a boil.
Add shrimp, bok choy, amino (or tamari). Reduce heat to simmer. Cook for 4-5 minutes or until shrimp are cooked through.
Add the lime juice, stir. Add the desired amount of noodles (see note below). Cook on low for 1-2 two minutes. Remove from heat. Add the toppings and serve immediately.