Ingredients:
For the broth:
1 tablespoon cooking oil
4 cloves garlic, minced
1 small onion, sliced
1 thumb-sized piece of ginger, sliced
1 tablespoon chili oil (plus more to serve)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon sriracha
4 cups chicken or seafood broth
1 cup water
1 teaspoon sugar
Salt and pepper to taste
For the noodles & shrimp:
200g rice noodles (medium or thin)
12 medium shrimp, peeled and deveined
1 tablespoon lime juice
Toppings:
Sliced jalapeños
Fresh cilantro
Green onions, chopped
More sriracha or chili oil to taste
Instructions:
Prepare the Broth
In a large pot, heat oil over medium heat. Add garlic, onion, and ginger. Sauté until fragrant and lightly browned.
Build the Flavor
Add chili oil, soy sauce, fish sauce, sriracha, broth, water, sugar, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10–15 minutes.
Cook the Noodles
In a separate pot, cook rice noodles according to package instructions. Drain and set aside.
Add the Shrimp
Drop shrimp into the simmering broth and cook for 2–3 minutes, just until pink. Stir in lime juice.
Assemble the Bowl
Place cooked noodles in bowls. Pour the hot shrimp broth over the noodles.
Garnish and Serve
Top with jalapeño slices, green onions, cilantro, and extra chili oil or sriracha for that fiery kick.