Begin by warming the oil in a medium saucepan over medium heat.
Toss in the onions, chili peppers, and garlic. Sauté them until the onions become see-through, which should take about 2 minutes.
Now, add the mushrooms and ginger into the saucepan, stirring them occasionally, and let them cook for 8 minutes.
Next, pour the chicken broth into the saucepan.
Take the lemongrass and press it firmly with the flat side of your knife to release its aromatic flavors before adding it to your saucepan.
Bring the contents to a boil, then lower the heat to a gentle simmer and leave it be for 15 minutes.
Add the bok choy and shrimp to the pot. Let them simmer until the shrimp are just cooked through and no longer translucent, which will take about 3-4 minutes.
Give the soup a taste, and if needed, season with salt. Then, take the saucepan off the heat and cover it to keep everything warm.
Cook the thin rice noodles as the package directs—remember, they cook up in a snap!
For serving, place a portion of rice noodles into a bowl, ladle the hot soup over them, and garnish with chopped cilantro to your liking. Enjoy your meal!
Notes
Enhance your Thai Shrimp Soup by topping it with a dash of fresh lime juice and a handful of fresh cilantro for an added burst of flavor. Complement this dish with a crisp salad or Pad Thai to round out a full Thai-inspired dining experience.