1 lb. shrimp, cleaned and deveined
6 cups of homemade seafood stock
1-pint mushrooms of choice, sliced
6 oz. of angel hair pasta or rice noodles
1 cup of bean sprouts
1 small green pepper, sliced thin
6 green onions, thinly sliced
3 cloves of garlic, minced
1 small jalapeno, minced and seeds removed
1 lime, sliced
A handful of fresh cilantro, chopped and stems removed
1 teaspoon fish sauce
1 teaspoon sesame oil
⅛ teaspoon pepper
1 tablespoon lime juice
Cook spaghetti until it is al dente.
In a deep stockpot, drizzle the bottom with avocado oil and place on medium heat. Sauté garlic, jalapeno, green pepper and the white parts of the green onions for 1 to 2 minutes.
Pour in chicken stock, fish sauce and sesame oil. Bring to a simmer.
Stir in mushrooms and shrimp. Simmer until the mushrooms are tender and the shrimp are fully cooked.
Take off of the heat and stir in pepper, lime juice, and cilantro.
Divide the noodles, bean sprouts and the green part of the onions among the 4 bowls and pour the soup on top.
Garnish with extra lime wedges and cilantro if desired