Tom Yum Noodle Soup

Cut lemongrass stalks into 2-inch pieces and bruise with the side of a knife. Mince ginger. Slice mushrooms, halve cherry tomatoes, and slice bamboo shoots. Slice green onion and cilantro leaves. Peel and devein shrimp (or prepare chosen protein).

Bring vegetable broth to a simmer in a large pot over medium-high heat.

Add lemongrass pieces and minced ginger to the broth. Simmer for 3 minutes to infuse flavors.

Stir in red curry paste and fish sauce until fully dissolved. Simmer for 2 minutes.

Squeeze lime juice into the broth and adjust seasoning to taste.

Add rice noodles directly to the broth and simmer for 3 minutes, or until tender (or cook noodles separately and add to bowls).

Add protein (shrimp, chicken, or tofu) and simmer until cooked through, about 3–5 minutes depending on choice.

Add sliced mushrooms and cherry tomatoes. Simmer for 2 minutes until vegetables are tender-crisp.

Stir in bamboo shoots and warm through for 1 minute. Remove from heat.

Ladle soup into bowls. Discard lemongrass pieces (or leave them in for presentation). Top with sliced green onion and cilantro.

Serve with lime wedges and sriracha on the side for individual heat adjustment.