Ingredients
- 32 ounces udon noodles fresh or frozen
- 1 1/2 cups coconut milk
- 2 1/2 cups vegetable broth homemade or store-bought
- 2 stalks lemongrass cut into 1-inch pieces and bruised
- 4 kaffir lime leaves fresh, torn and bruised
- 1/3 cup galangal paper thin coins of fresh
- 8 ounces fresh mushrooms cut into bite-sized pieces, see note above
- 4 chilies bird's eye, sliced
- kosher salt
- 1/4 cup juice
- 4 limes
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