A flavorful and fragrant soup with a perfect balance of sweetness and umami, featuring plump shrimp, fragrant lemongrass, and fragrant nuts .

material:

8-ounce buckwheat
12 medium-sized shrimp (peeled and deveined) 
2  lemongrass, bruised 
2 cloves of minced garlic
2 inches of grated ginger 
4 cups chicken broth 
2 cups fish sauce 
2 tbsp brown 
1 tbsp sugar 
2 tbsp vegetable oil 
2 scallions, thinly sliced ​​1
tbsp sesame oil 
Salt and pepper to taste  Instructions:

Boil the soba according to the instructions on the package and set aside.
Heat vegetable oil in a large saucepan over medium heat.
Add shrimp and cook for 2-3 minutes on each side or until pink and medium cooked. Remove shrimp from pan and set aside.
Add lemongrass, garlic and ginger to the same pot and simmer for 1-2 minutes until fragrant.
Add chicken broth, water, fish sauce and brown sugar and bring to a boil.
Reduce the heat to low and let the soup simmer for 10 minutes.
Remove and discard the lemongrass stems.
Add soba, mix, and simmer for 2-3 minutes.
Add the boiled shrimp and season with salt and pepper.
Place the soup in a bowl and add the green onions and sesame oil.
This soup is perfect for a light and satisfying meal. The broth is rich and flavorful and the shrimp and soba are perfectly cooked.

Enjoy this delicious shrimp, lemongrass and soba noodle soup!