Vietnamese Hot and Sour Soup

This recipe was posted on the box of rice noodles, and I'm posting here so I don't lose it. It's slightly modified for our taste.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4  ounces  rice noodles, cooked, rinsed and drained as directed on package
• 5  cups chicken broth or 5  cups vegetable broth
• 2  stalks lemongrass, crushed and thinly sliced diagonally (use only bottom third to half of the stalk)
• 1  cup shiitake mushroom, sliced (or button mushrooms)
• 1⁄2 cup onion, thinly sliced
• 1⁄2 lb medium shrimp, cleaned and deveined
• 1  tablespoon fish sauce (or slightly more to taste)
• 2 1⁄2 tablespoons fresh lime juice

• Garnish

• 1  cup fresh bean sprout, trimmed and rinsed
• 2  green onions, thinly sliced
• 2  fresh jalapeno chilies, seeded and thinly sliced
• 2  tablespoons fresh cilantro, roughly chopped
• 2  tablespoons fresh basil, roughly chopped

Directions

1. In a large pot, bring broth, lemongrass, mushrooms, and onion to a boil.
2. Add shrimp, fish sauce and lime juice to the pot.
3. Cook until shrimp is opaque (1 - 2 minutes).
4. Add rice noodles and heat another minute.
5. Serve in soup bowls with garnishes as desired.