Gluten-Free Joc Soups and Stews Cambodian Kuy Teav

Ingredients:
6 cups gluten-free chicken or beef broth
8 ounces rice noodles
1/2 pound shrimp, peeled and deveined
1 cup bean sprouts
2 green onions, chopped
2 tablespoons fish sauce
1 tablespoon vegetable oil
Lime wedges and fresh herbs for garnish

Instructions:

Cook rice noodles according to package instructions, then set aside.
Heat vegetable oil in a large pot over medium heat. Add shrimp and cook until they turn pink.
Pour in the broth and bring it to a simmer.
Add fish sauce and half of the green onions. Simmer for 5 minutes.
Divide the cooked noodles into serving bowls, then pour the hot broth and shrimp over the noodles.
Top with bean sprouts and remaining green onions. Serve with lime wedges and fresh herbs.