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By Lauren Gerrie
“This soup is so fast, delicate, flavorful, and delicious. Sometimes I serve it with a bowl of steamed rice or quinoa if I want it to be more filling, or roasted shredded chicken or shrimp for more protein. You can add any vegetables that you like. Squash is a particularly wonderful fall addition, as it adds a bit of sweetness and heartiness to the soup.”
1 package premade vegetable pho broth (Nona Lim or Pacific Foods Organic)
1 lb. shiitake mushrooms, thinly sliced
4 celery stalks, thinly sliced
1 lime, juiced
1 bunch watercress
Fresh herbs and chili (Thai basil, cilantro, shiso, Thai chili, or jalapeño)
1. Bring the broth to a boil, then turn the heat off.
2. Add the mushrooms, celery, and lime juice. Cover and let sit for 5 minutes.
3. Place a handful of watercress in a bowl and add the broth mixture.
4. Top with herbs and chilies.