This recipe combines broth, Thai basil pesto, shrimp and rice vermicelli noodles with Thai seasonings for a unique twist on a regular Italian pesto.
Add the lemongrass, galangal and kaffir lime leaves to a stockpot with broth and simmer for about 10-15 minutes to infuse their flavor. Discard lemongrass, galangal and kaffir lime leaves.
Add optional cherry tomatoes and shrimp to broth and simmer until shrimp is cooked through, about 2 minutes.
Add a handful of noodles to individual bowls and add about 1 TBSP Thai basil pesto, mix well and taste. Add more if needed. Spoon about a cup or two of soup over the noodles, taste, and add more broth and pesto, to taste. Add seasonings, to taste.
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